Sauce Diane
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A classic Sauce Diane recipe that starts with the rich flavors from steak juices, combined with shallots, mushrooms, and a flambéed cognac base, finished with double cream, Dijon mustard, Worcestershire sauce, and beef stock.
00:20:00 total
Serves 4
medium
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Ingredients
- steak fat and juices - watch the video to see (from cooking steak in a cast iron skillet)
- shallots - watch the video to see (finely chopped)
- butter - watch the video to see
- mushrooms - watch the video to see (chopped)
- garlic - watch the video to see (sliced)
- cognac - watch the video to see
- double cream - watch the video to see
- Dijon mustard - watch the video to see
- Worcestershire sauce - watch the video to see
- beef stock - watch the video to see (reduced)
- parsley - watch the video to see (chopped)
- salt - to taste (to taste)
- pepper - to taste (to taste)
- lemon juice or vinegar - as required (as required)
Instructions
- Prepare the base: Use the fat and juices from a steak cooked in a cast iron skillet as the base.
- Cook shallots: Add finely chopped shallots into the skillet.
- Add butter and mushrooms: Follow with butter and chopped mushrooms, cooking until they start to color.
- Incorporate garlic: Add sliced garlic and cook for a bit more.
- Flambé with cognac: Add cognac, light it to cook off the alcohol, and reduce by half.
- Add cream and condiments: Mix in double cream, reduce slightly, then add Dijon mustard, Worcestershire sauce, and reduced beef stock.
- Final touches: Remove from heat, stir in chopped parsley, and season with salt, pepper, and lemon juice or vinegar to taste.
