"zuuum" > wrote in message >...
> Thanks, Sandy......
>
> After combing the web and other sources (including archived posts from this
> group over the past several years), it seems Steak Diane "recipe" has been
> subject to more creative license than any named dish I have ever come
> across. <snip>

Well, here's yet another version. This is from the Gourmet Cookbook,
v.II; 1957.

In a heavy skillet melt 2 tbsp. butter and in it saute gently 1 tbsp.
chopped shallot until the shallot is golden. Put in the skillet 2
portions of sirloin steak, pounded and trimmed, and sear them on both
sides. Add 1 tbsp. of chopped chives and parsley, Worcestershire
sauce, and A-1 sauce, and 1 more tbsp. of butter and mix well over
fire. Sprinkle the steaks with salt and pepper and continue to saute
them until done to taste. Serves 2