Diane sauce
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.75 out of 5 stars
(16)
Ingredients
4 servings
- 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
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Preparation
Step 1
Allow the steaks to reach room temperature before rubbing them with a little olive oil, then season with sea salt.
Step 2
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.
Step 3
Remove the steaks from the pan, and leave them to rest on a rack in a warm place.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Stir in the parsley, taste the sauce, then season with salt and pepper. Serve with the rested steaks.
Step 8
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