Diane Sauce For Steak

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.

Contents show

INGREDIENTS

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

INSTRUCTIONS

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.