Diane Sauce Recipes

STEAK DIANE

Steps:

• Pairs well with: cabernet
• Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
• Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
• To serve, place a steak on each plate and pour the sauce over the steak.

DIANE SAUCE

Steps:

• Allow the steaks to reach room temperature before rubbing them with a little olive oil, then season with sea salt.
• Place a non-stick frying pan over a high heat. As soon as it starts to smoke, add a splash of oil followed by the steaks and sear them for around 3 minutes on each side for a medium-rare finish.
• Remove the steaks from the pan, and leave them to rest on a rack in a warm place.
• In the same pan, fry the shallots in a little more oil on a medium heat until they start to soften. Add the mushrooms and cook for 2 minutes before adding the garlic and butter.
• Once the mushrooms are soft and slightly golden, add the brandy or cognac and carefully set it alight by tilting the pan towards the flame on a gas hob. Alternatively, use a match. CAUTION: Keep your face and hair away from the flames. Do not leave unattended.
• Once the flames have died down, add the Worcestershire sauce followed by the mustard. Cook the sauce for 90 seconds and then stir in the double cream. Reduce on a medium-high heat until slightly thickened, which should take about 2-3 minutes.
• Stir in the parsley, taste the sauce, then season with salt and pepper. Serve with the rested steaks.

DIANE SAUCE

Steps:

• Mix all ingredients together.
• Simmer in a non-stick frying pan for 5 minutes.