Here comes old-school soul food………
Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It was popular in the middle of the 20th century. The name ‘Diane’, the Roman goddess of the hunt.
"By the 1940s, Steak Diane was a standard of Café Society haunts. In January of 1953, Jane Nickerson wrote in the New York Times that it was the most popular dish in the dining rooms of the Drake Hotel, the Sherry-Netherland Hotel, and The Colony restaurant. Nickerson also duly reported that “Nino of the Drake” took credit for introducing this dish to New York and “in fact, to the entire United States.”
http://www.wineberserkers.com/content/?p=1878
Save water, drink wine
Martin