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Steak Diane served tableside is a classic show-stopping dish

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By Norm Harding, Reporter

 The first time I had Steak Diane was years ago at a fancy restaurant. Popular back in the ’50s and ’60s, when and where it actually came about is unknown.

New York City is probably the best candidate for the source of Steak Diane, but which restaurant was the birthplace would be difficult to identify. 

The top culinary trend of that time was dishes that could be flamboyantly prepared tableside. I remember being really impressed with the theatrical antics arising from the flambéing of the cognac that was used to make the sauce.


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