Dianesauce Recipes

DIANE SAUCE

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 FOR STEAK

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.

DIANE SAUCE

Steps:

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