Diane Sauce for Steak Recipe
Diane Sauce is a classic, creamy, and flavorful sauce perfect for elevating your steak. Made with a delectable blend of shallots, garlic, cognac, beef stock, Worcestershire sauce, Dijon mustard, and rich double cream, this sauce can be prepared quickly on the stovetop and adds an indulgent touch to any steak dish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Frying
- Cuisine: French
Ingredients
Scale
Sauce Ingredients
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil
- 2 shallots (peeled and finely chopped)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove (peeled and minced)
- 2 tbsp cognac
- 180 ml (3/4 cup) beef stock (or water plus 2 stock cubes)
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 120 ml (1/2 cup) double (heavy) cream
Instructions
- Heat Butter and Oil: Add the butter and sunflower oil to a frying pan and heat over medium heat until the butter is melted.
- Sauté Shallots and Garlic: Add the finely chopped shallots, salt, pepper, and minced garlic to the pan. Cook for 2-3 minutes, stirring occasionally, until the shallots begin to soften.
- Add Cognac and Simmer: Pour in the cognac and let it bubble for 1 minute to cook off the alcohol. Then add the beef stock, Worcestershire sauce, and Dijon mustard. Continue cooking for 2-3 minutes until the sauce slightly thickens.
- Finish with Cream: Stir in the double cream (optionally add any steak resting juices to enhance flavor). Bring the sauce back to a gentle simmer, then turn off the heat.
- Serve: Pour the Diane sauce over cooked steak and serve immediately for a rich and flavorful accompaniment.
Notes
- Use a good quality cognac or brandy for the best flavor; substitute with brandy if unavailable.
- Be cautious when adding cognac to the pan due to flammability; ensure heat is moderate and handle carefully.
- You can add pan juices from resting steak to intensify the flavor of the sauce.
- Diane sauce pairs excellently with grilled or pan-seared steaks, as well as roasted mushrooms or vegetables.
- Double cream can be substituted with heavy cream if double is not available.
Keywords: Diane sauce, steak sauce, creamy steak sauce, classic steak sauce, cognac sauce, French sauce for steak
Find it online: https://epicrecipebox.com/diane-sauce-for-steak-recipe/