Beef
Steak Diane
United States
A pan-seared steak finished with a brandy-cream-mushroom sauce, often flambéed at the table.
Original eatfuls sticker artwork
What it is
A closer look at Steak Diane.
A pan-seared steak finished with a brandy-cream-mushroom sauce, often flambéed at the table.
What to look for
Know it when you find it.
The sauce should be rich and peppery with a brandy warmth; the flambé is theater.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Steak Diane.
United States
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Caracas, Venezuela
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Beef round browned in burnt papelón until it goes nearly black, then braised for hours in the resulting dark, faintly sweet sauce.
Australia
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The loaded Australian takeaway burger: beef patty with beetroot slice, fried egg, pineapple ring, bacon, lettuce, tomato and onion stacked in a fluffy bun.
Ethiopia
Awaze Tibs
አዋዜ ጥብስ
A fiery version of tibs where beef is pan-fried and finished in a rich awaze sauce — berbere blended with oil, water and sometimes tej or wine. The ultimate dish for spice lovers.
Nouvelle-Aquitaine, France
Axoa de veau
Axoa de veau is finely chopped veal stewed with onion, peppers, and Espelette pepper in Basque country.
Montenegro
Balšića Tava
Veal cut into strips, fried, then baked under a batter of egg, kajmak and cheese until the top sets and browns.
Tainan, Taiwan
Tainan Beef Soup
台南牛肉湯
Tainan's clear-broth beef soup breakfast, built around thin slices of fresh beef and a light, aromatic stock.
Russia
Beef Stroganoff
Бефстроганов
Beef Stroganoff is a Russian dish of tender beef strips in a creamy sour-cream sauce with mustard.