Sauce Diane
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15 minutes
- Yield: 2-4 1x
- Category: Dinner, Sauces
Ingredients
- 1 tbsp butter
- 1 banana shallot thinly sliced
- 2 cloves of garlic, crushed
- 100g button mushrooms thinly sliced
- 50ml cognac
- 250ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 150 ml double cream
- 10g parsley finely chopped
- Salt and pepper to taste
Instructions
-
Rest the steak
After cooking your steak, remove it from the pan and leave it to rest while you prepare the sauce. -
Sauté shallots
In the same pan, add the butter and shallots. Place over medium-high heat and sauté for about 2 minutes, until the shallots are translucent. -
Cook mushrooms and garlic
Add the garlic and button mushrooms, cooking for a further 2 minutes until the mushrooms are lightly caramelised. -
Deglaze with cognac
Pour in the cognac to deglaze the pan. If using a gas stove, carefully tilt the pan to ignite and flambé. If not using gas, allow the alcohol to cook off naturally. -
Add liquids and thicken
Once the cognac has reduced by more than half, add the beef stock, Worcestershire sauce, and mustard. Cook for 3 minutes, allowing the sauce to slightly thicken. -
Finish with cream and herbs
Stir in the cream and bring the sauce to a gentle simmer. Turn off the heat, fold through the parsley, and season with salt and pepper to taste. -
Optional finishing touches
A splash of lemon juice or vinegar adds brightness. If your resting steak has released any juices, stir them into the sauce for extra flavour.
