Why is it called Diane sauce?

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History: Steak Diane was very popular in the 1950's and early 1960's, especially in New York city in upscale restaurants prepared table side with its theatrics arising from the flambéing of the cognac used to make the sauce. It was supposedly named after the Roman goddess, Diana or Diane.
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BelgiumSteak DianeTypeMain coursePlace of originUnited States, United Kingdom, or BelgiumCreated byBartolomeo Calderoni or Beniamino SchiavonMain ingredientsbeefsteakCookbook: Steak Diane1 more row
Steak Diane is a classical meat dish that to properly be served must be prepared at table side. ... Because this dish comes together quite fast, it is recommend having all ingredients chopped and measured out before starting to cook. Thin tenderloin steak are sauteed with shallots, thyme, mustard, mushrooms, and cream.
Diane refers to the pan sauce made with mustard, Worcestershire, cream, and cognac.May 6, 2019
History: Steak Diane was very popular in the 1950's and early 1960's, especially in New York city in upscale restaurants prepared table side with its theatrics arising from the flambéing of the cognac used to make the sauce. It was supposedly named after the Roman goddess, Diana or Diane.