If you’ve ever enjoyed a steak at a restaurant, you might have come across Diane sauce. It’s creamy, buttery, and herb-infused, adding a whole new level of depth to the flavor of your steak. This sauce is genuinely incredible; I’m not ashamed to admit that I’d happily clean my plate with a roll just to savor every last drop. And the best part? It only takes around 10 minutes to whip up.
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil – if you’ve just cooked steak to go with this sauce, use the oils/meat drippings that are left in the pan, instead of the sunflower oil and butter.
- 2 shallots – peeled and chopped finely
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove – peeled and minced
- 2 tbsp cognac
- 180 ml (¾ cup) beef stock – water plus 2 stock cubes is fine.
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 120 ml (½ cup) double (heavy) cream
- Add the butter and oil to a frying pan and heat over medium heat.
- When the butter has melted, add the shallots, salt, pepper, and garlic. Cook for 2-3 minutes until the shallots are just starting to soften.
- Add the cognac to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce, and mustard. Cook for a further 2-3 minutes until slightly thickened.
- Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
- Serve over steak.
Calories: 176kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 467mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 31mg