Diane Sauce Recipes

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DIANE SAUCE



Diane sauce image

While this traditional accompaniment to steak may be retro, it's a classic for a reason and will stand the test of time. From flambé flare to rich umami satisfaction, this is simply the best.

Provided by Simon Wood

Categories     Main course

Yield Serves 4

Number Of Ingredients 12

4 rib-eye steaks (about 200-225g/7-8oz each)
olive oil
2 banana shallots, finely diced
180g/6¼oz button mushrooms, sliced
2 garlic cloves, grated
knob of unsalted butter
160ml/5½fl oz good brandy or cognac
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
300ml/½ pint double cream
60g/2¼oz fresh flatleaf parsley, finely chopped
sea salt and freshly ground black pepper

Steps:

  • Allow the steaks to reach room temperature before rubbing them with a little olive oil, then season with sea salt.
  • Place a non-stick frying pan over a high heat. As soon as it starts to smoke, add a splash of oil followed by the steaks and sear them for around 3 minutes on each side for a medium-rare finish.
  • Remove the steaks from the pan, and leave them to rest on a rack in a warm place.
  • In the same pan, fry the shallots in a little more oil on a medium heat until they start to soften. Add the mushrooms and cook for 2 minutes before adding the garlic and butter.
  • Once the mushrooms are soft and slightly golden, add the brandy or cognac and carefully set it alight by tilting the pan towards the flame on a gas hob. Alternatively, use a match. CAUTION: Keep your face and hair away from the flames. Do not leave unattended.
  • Once the flames have died down, add the Worcestershire sauce followed by the mustard. Cook the sauce for 90 seconds and then stir in the double cream. Reduce on a medium-high heat until slightly thickened, which should take about 2-3 minutes.
  • Stir in the parsley, taste the sauce, then season with salt and pepper. Serve with the rested steaks.

DIANE SAUCE



Diane Sauce image

A nice quick sauce, great on Barbequed steaks. From the Weight Watchers cookbook Pantry Pull-togethers.

Provided by Sarah

Categories     Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 garlic clove, crushed
2 tablespoons lemon juice
1 tablespoon tomato sauce (ketchup)
1 tablespoon light sour cream
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce (Use vegetarian version to make this recipe vegetarian.)
1 tablespoon flat leaf parsley, chopped

Steps:

  • Mix all ingredients together.
  • Simmer in a non-stick frying pan for 5 minutes.

STEAK DIANE



Steak Diane image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 quart low-sodium beef stock
Four 6 to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

Steps:

  • Pairs well with: cabernet
  • Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
  • Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
  • Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
  • To serve, place a steak on each plate and pour the sauce over the steak.

STEAK DIANE



Steak Diane image

This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.

Provided by Sallie

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 40m

Yield 4

Number Of Ingredients 8

4 (1/2 pound) strip steaks, cut 1/2 inch thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dry mustard, divided
¼ cup margarine
3 tablespoons lemon juice
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce

Steps:

  • Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
  • Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
  • Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 1.6 g, Cholesterol 106.3 mg, Fat 43.6 g, Fiber 0.1 g, Protein 34.6 g, SaturatedFat 14.9 g, Sodium 230.3 mg, Sugar 0.5 g

DIANE SAUCE FOR STEAK



Diane Sauce for Steak image

Creamy Diane sauce, spiked with cognac and a touch of mustard, is fantastic for steak. Ready in 10 minutes!

Provided by Nicky Corbishley

Categories     Sauces

Time 10m

Number Of Ingredients 11

1 tbsp (15g) unsalted butter
½ tbsp sunflower oil
2 shallots (peeled and chopped finely)
¼ tsp salt
¼ tsp black pepper
1 garlic clove (peeled and minced)
2 tbsp cognac
180 ml (3/4 cup) beef stock (water plus 2 stock cubes is fine.)
1 tsp Worcestershire sauce
2 tsp Dijon mustard
120 ml (1/2 cup) double (heavy) cream

Steps:

  • Add the butter and oil to a frying pan and heat over a 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.

Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 1 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 467 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

GORDON RAMSAY'S STEAK DIANE



GORDON RAMSAY'S STEAK DIANE image

Categories     Beef     Sauté     Christmas     New Year's Eve     Dinner     Christmas Eve

Yield 4 people

Number Of Ingredients 10

4 x small sirloin steaks, approx 7 oz.
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

Steps:

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan. T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

FILLET STEAK WITH DIANE SAUCE



Fillet Steak With Diane Sauce image

This is my own recipe and is delicious for company. it is different to other diane sauces as it has the addition of mushrooms which makes it more enjoyable. serve with a baked potato and green vegetables. Bon appetit.

Provided by ncardie

Categories     Steak

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

16 ounces steak fillets, seperated into two 8 oz pieces
200 g mushrooms, any kind
50 g butter
1 small onion
8 ounces single cream
1 beef stock cube
1 tablespoon Worcestershire sauce
2 garlic cloves
1 tablespoon brandy, may use more just add to taste
1 teaspoon black pepper

Steps:

  • add butter to a large frying pan and pan fry steaks until cooked to your requirements, set aside in the oven on a low heat to keep warm. ensure well covered to stop them drying out. reserve pan juices.
  • whilst the steak is cooking saute onions and mushrooms in another pan.
  • place chopped garlic into pan juices and gently saute in the butter. add the beef stock cube, worcestershire sauce and black pepper. add the brandy and simmer until the alcohol has burnt off. combine the mushrooms and onions into the sauce and add the single cream to the sauce. simmer to warm through but ensure you watch for curdling. finish with black pepper and pour onto the steaks.
  • serve with jacket potatoes and green vegetables.

Nutrition Facts : Calories 1244, Fat 105.2, SaturatedFat 50.8, Cholesterol 301.3, Sodium 721.7, Carbohydrate 13.8, Fiber 1.5, Sugar 4, Protein 55.9

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