Before the main Diane served us a delicious south Italian broccoli dish flavoured with: crushed garlic, anchovy pieces and a touch of red cayenne; that recipe, when cooked by Diane, can turn broccoli into a dish worth waiting for which is no small feat!
Last night Diane made one of my favourite meals: a ‘70s Steak Diane and it was superb. I enjoy eating this dish because I am not a big meat eater so having a thin piece of meat heavily flavoured is very satisfying. It was a chafing dish meal years ago when restaurants could afford Head Waiters, who always prepared the dish tableside while the guests watched; if the person was good with a bit of flair it was a good show. The meat should always be rump (Australian) or round (American) cut thin and then pounded to flatten it further. I once saw a guy take a regular steak, maybe three centimetres thick and add all the flavourings but when it was served it was called Steak Diane but it was as thick as a regular steak; it was not right by any means. The waiter was European and I thought that he would know what he was doing but unfortunately he did not.
The meal and cleansing salad was accompanied by a few glasses of Riparosso red.