Name: Diane Sauce for Steak Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 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

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Introduction

Diane sauce is a classic, creamy topping that elevates any steak with its rich and tangy flavors. This easy-to-make sauce combines shallots, cognac, and cream for an indulgent finish that’s perfect for a special dinner or an impressive weeknight meal.

The image shows a sliced medium-rare steak with a pink center and a dark brown, grilled crust on the outside. There are six slices visible, each topped with a creamy beige sauce that has small bits of ingredients, likely garlic or onions, and is sprinkled with small green parsley pieces. The steak is laid out on a dark wooden surface. To the right, there is a white bowl with some sauce inside, slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Add the butter and sunflower oil to a frying pan and heat over medium heat until the butter has melted.
Step 2: Stir in the finely chopped shallots, salt, pepper, and minced garlic. Cook for 2-3 minutes until the shallots are just beginning to soften.
Step 3: Pour in the cognac and let it bubble for about 1 minute to cook off the alcohol.
Step 4: Add the beef stock, Worcestershire sauce, and Dijon mustard. Continue cooking for 2-3 minutes until the sauce slightly thickens.
Step 5: Stir in the double cream and any juices from resting your steak if available. Bring the sauce back to a simmer, then remove from heat.
Step 6: Spoon the sauce generously over the cooked steak and serve immediately.

Tips & Variations

For extra depth, try adding a splash of soy sauce or a pinch of smoked paprika.
If you don’t have cognac, brandy or whiskey can be good substitutes.
To make the sauce thicker, simmer it a little longer before adding the cream.
Use low-fat cream if you prefer a lighter sauce, though the texture will be less rich.

Storage

Diane sauce is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Avoid microwaving as this may cause separation.

How to Serve

The image shows a close-up of a thick sliced steak with a medium-rare pink center and a well-cooked brown crust, arranged in a row on a wooden board, with a small cream-colored ceramic pitcher next to it filled with a light brown creamy sauce that is slightly dripping down the side, with a sprinkle of green herbs and pepper on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Diane sauce ahead of time?

Yes, you can prepare the sauce up to a day in advance. Store it covered in the refrigerator and reheat gently before serving.

What can I use instead of cognac?

If you don’t have cognac, brandy, whiskey, or even sherry work well as substitutes and add similar depth of flavor.