戴安娜牛排

戴安娜牛排（）是一道由煎牛排配以醬汁的菜餚。最初是在Livio Borra, letter to the editor, The Times, 1958-07-26, p. 7，有时会焰燒。它很可能是在1930年代的伦敦发明的。从1940年代到60年代，它是所谓“欧陆菜系”的标准菜品Max Jacobson, "Blast from a tasty past", Los Angeles Times, March 26, 1998 : "steak Diane and all the other Continental dishes an up-to-date foodie would be embarrassed to admit knowing of"Lobel's Culinary Club, August 17, 2012  : "Steak Diane is among those popular dishes in ubiquitous cosmopolitan, Continental-style restaurants of the 1950s and ’60s that combined high style with leather banquettes, white-linen table cloths and dishes of American and European influences, a bit of theater and dramatic preparation."Mark R. Vogel, "Diana: The Legacy of the Huntress", FoodReference : "One thing is for sure. Steak Diane was the rage in the 50s and early 60s, especially in New York."Pierre Franey, "60-Minute Gourmet; Steak Diane", The New York Times, January 31, 1979 ，现在被认为是复古菜。Florence Fabricant, "New Wave in the East River: David Burke", The New York Times November 9, 1988, characterizes it as "retro"Leah Koenig, "Lost Foods of New York City: Steak Diane", Politico, March 14, 2012  : "Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared.... America’s collective obsession with all things mid-century New York City is back in full martini-slinging force. What better time, then, to celebrate steak Diane—a dish so quintessentially retro-glamorous, it might as well be called steak Don Draper."Jan Aaron, 101 Great Choices: Washington DC, Part 3, p. 76

 历史 
“戴安娜牛排”并不出现在法餐的经典菜谱中Louis Saulnier, , 1914；它很可能是在1930年代的伦敦发明的"A Gourmet's Guide", The Sketch, 1955-04-20, pp. 54–55，尽管有一种说法认为是在比利时的奥斯坦德。

戴安娜这个名字源自罗马狩猎女神狄阿娜，曾用于各种与狩猎相关的食物Larousse Gastronomique, 1st edition "Oeufs à la Diane", with purée of game; Bécasse (woodcock) à la Diane; etc.; Larousse Gastronomique, 2001 edition, p. 416; Sauce Diane, a  with cream, truffle, and hard-boiled egg white served with venison in Escoffier's  (1907)，1914年就有记载的“戴安娜鹿肉排”虽然也是煎炒和焰烧，但其酱汁和配料中包含水果，与后来的戴安娜牛排食谱不同。A. C. Hoff, ed., Steaks, Chops and Fancy Egg Dishes, International Cooking Library, International Publishing Co., 1914, p. 20 full text 

戴安娜牛排在第二次世界大战前就已为人所知。1938年的一份伦敦报纸报道了圣莫里茨的提供“香槟和戴安娜牛排至午夜”。"Ski Resort in Summer", The Weekly Dispatch, 1938-08-07, p. 21955年有报道称，1930年代梅费尔的主厨巴尔托洛梅奥·卡尔代罗尼推广了“当时罕见的戴安娜牛排，他亲自为当时的威尔士亲王（后来的温莎公爵）烹制这道他最喜欢的菜”。事实上，卡尔代罗尼在1988年声称是他发明了这道菜。"Meo is brought to book at last", "The Times Diary/PHS", The Times, April 11, 1978, p. 16 (column 4, bottom)Caterer & Hotelkeeper 179:53 (1988)根据1957年的一篇文章，路易斯·蒙巴顿在1930年代是的常客，“几乎总是点同样的晚餐——18个生蚝和戴安娜牛排”。"It Was Fun While it Lasted", The Sketch, 1957-12-04, p. 18

澳大利亚到1940年便有这道菜，当时一篇关于悉尼罗马诺餐厅的文章提到它是该餐厅的招牌菜。罗马诺的托尼·克莱里奇说他1938年在伦敦梅菲尔的托尼烧烤餐厅时发明了这道菜，并以黛安娜·曼納斯的名字命名。"Mayfair", "Heard here and There", Sydney Morning Herald, February 29, 1940, p. 19"1939 Steak Diane introduced to Australia", Jan O'Connell, A Timeline of Australian Food: from mutton to MasterChef, 2017, , as quoted on the Australian food history timeline  web site克莱里奇可能是从夏尔·加洛-塞尔瓦那里学到这道菜的，塞尔瓦曾在伦敦的夸利诺餐厅工作。"Former Host to Royalty Here to Manage Romano's", Daily Advertiser (Wagga Wagga), May 4, 1951, p. 1 The Atlantic Monthly, 159:274 (1937)

1940年这道菜也已经出现在美国，尽管当时并不广为人知。Muir, Helen. "Very Truly Yours", Miami Herald, 1942-03-21, p. 540年代后期，戴安娜牛排经常出现在受纽约欢迎的餐厅菜单上，可能是桌边焰烧菜品潮流的一部分。John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69和的餐厅以及Arthur Schwartz, "21's Steak Diane",archived quoting from Arthur Schwartz, New York City Food: An Opinionated History and More Than 100 Legendary Recipes, 2008 also quoted in 、21俱樂部和都供应这道菜。在纽约，这道菜通常被认为是德雷克酒店的领班（外号“德雷克的尼诺”）所发明的。1968年有人说斯基亚翁与路易吉·夸利诺在比利时奥斯坦德的海滩餐厅发明了这道菜，并以一位“1920年代的美人”"Beniamino Schiavon is Dead; Known as Mr. Nino of the Drake", The New York Times, November 19, 1968, p. 47或“1920年代欧洲上流社会的一位显赫女士”的名字命名。Grace Glueck, "Hotel gives fête for its Maître D'", The New York Times, October 26, 1967, p. 50在德雷克酒店，它被称为“尼诺牛排”。Stanley Turkel, Great American Hotel Architects, 2019, , p. 3112017年，又有人提出里约热内卢的科帕卡瓦纳宫酒店是戴安娜牛排的发明者。

 食谱 
戴安娜牛排类似于。Mark Bittman, "The Minimalist: A Tender Celebration", The New York Times, 2006-02-08 full text 早期的食谱材料很少：牛排、黄油、辣醬油、胡椒、盐和切碎的欧芹，可能还有蒜。"Tony's famous steak Diane" , Australian Women's Weekly, 1954-10-20, p. 74牛排切薄或拍薄以便快速烹饪，在调味的黄油和辣酱油中煎炒，然后撒上欧芹装饰。当时并不焰烧。后来的美国版本更加复杂：1953年的三个纽约食谱添加了白兰地、雪利酒、蝦夷蔥、干芥末和/或柠檬汁。只有一个食谱明确要求火焰烹调：酱汁用白兰地、干雪利酒或马德拉酒点火，然后浇在牛排上。一些较新的食谱在酱汁中加入奶油"Steak Diane for Two", Cooking, The New York Times. Retrieved 2022-05-04"Steak Diane", BBC Good Food. Retrieved 2022-05-04或蘑菇 and 或两者都加。其他的则更类似于较早的食谱。"Steak Diane", Cooked. Retrieved 2022-05-04

 另见 

 週日烤肉

 参考文献 

Category:英國食品
Category:加拿大饮食
Category:澳大利亚饮食
Category:紐西蘭飲食
Category:南非饮食
Category:正餐
Category:牛排
Category:20世紀食物