Steak Diane "Lore": According to the Larousse Gastonomique, Sauce Diane (Diana...aka Artemis...a powerful mythological huntress) is traditionally associated with venison, which makes it a curious choice for the finest beef cuts that are used today for Steak Diane. The description "a la Diane" is given to certain game dishes that are dedicated to the goddess Diana. Joints of venison a la Diane are sauteed and coated with sauce Diane, which is a highly peppered sauce with cream and truffles. Where did Steak Diane begin? None of the culinary history texts or old cookbooks provide a definative answer. Evidence does suggest that Steak Diane is an American invention from the late 1950s or early 1960s. During this time, French cooking was all the rage in America. New York City is the most likely place of origin.

Ingredients:
4 red bell peppers, julienned
4 green bell peppers, julienned
2 medium onions, julienned
1 lb. mushrooms, sliced
4 fl. oz. brandy
1/4 cup olive oil
2 tablespoons Dijon mustard
1/4 cup beef stock
4 (10 oz. each) sirloin steaks
2 teaspoons garlic, minced
2 cups heavy cream
Salt and pepper, to taste

Directions:
Season the steaks with salt and pepper. Heat olive oil in a large pan and brown off the steaks on both sides until medium rare. Remove the steaks and keep warm. Add the peppers, onion, mushrooms and garlic and saute but do not over cook. Deglaze the pan with the brandy. Add beef stock, heavy cream and dijon mustard. Let the sauce reduce until it thickens a little and add some chopped chives to finish. Pour the sauce over the warm steaks. 4 servings

See also:
Italian Round Steak
Herbed Steak with Grilled Peppers
Grilled Steak Pinwheels
Charcoal Grilled Steak
Round Steak and Gravy
Grilled Steak and Vegetable Salad
Savory Herb Steak
Steak Fajitas

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