Sauce Diane is a creamy, savory sauce for steak made with mustard, Worcestershire, beef stock, cognac, Dijon and cream. It is a classic London recipe, dating back to the 1930s. While it is somewhat rarely served today, it is a delicious sauce, worthy of a position in any good chef’s culinary repertoire. I hope you try it, I’m sure you will love it!
Diane Sauce for Steak Recipe
Diane Sauce for Steak
Equipment
- medium cast-iron skillet
- several ramekins
- cutting board
- carving knife
- spatula
- gravy ladle
Ingredients
- 1 tbsp butter
- 1 small shallot – minced
- ¼ cup cognac or brandy
- ½ cup beef stock
- ⅓ cup heavy cream
- 1 tbsp fresh parsley – minced
- 1 tbsp fresh chives – minced
- 1 tsp Dijon mustard
- 2 dashes Worcestershire sauce
- 1 pinch kosher salt
- 1 pinch black pepper – finely ground
Instructions
- After searing and removing steak from the skillet, reduce the heat to medium. Keep the pan drippings in the skillet. Add the butter and allow it to melt.1 tbsp butter
- Add the minced shallot to the melted butter.1 small shallot
- Sauté the shallot in the melted butter until soft.
- Add the cognac to the center of the pan.1/4 cup cognac or brandy
- Use your spatula to scrape up the pan drippings (fond) from the pan while the cognac reduces.
- Allow the cognac to reduce by half.
- Add the beef stock, and incorporate it into the sauce. Allow the sauce to reduce by half again.1/2 cup beef stock
- Add the heavy cream to the sauce, and stir it in until fully incorporated.1/3 cup heavy cream
- Add the minced parsley and chives to the sauce.1 tbsp fresh parsley, 1 tbsp fresh chives
- Add the Dijon mustard and Worcestershire to the sauce.1 tsp Dijon mustard, 2 dashes Worcestershire sauce
- Allow the sauce to reduce to a thick consistency. Add the salt and pepper to taste.1 pinch kosher salt, 1 pinch black pepper
PRIVATE NOTES
Nutrition
More Information
Sauces and Gravies are Important
Sauces and Gravies are important in culinary arts because they add flavor that complements or contrasts with the foods they are served with. They can serve to moisten, add texture, and bind ingredients together. A good sauce or gravy is an almost necessary ingredient when creating the perfect bite.
About Sauces
There is a good discussion and summary of sauces in an article published on The Culinary Pro website, About Sauces.
When I was a child, when I grew up I wanted to become a sauce chef, or saucier. I was responsible for making Cajun Red Sauce, and Cajun Tartar Sauce, among other things. I loved this responsibility! Now that I’m much older, I admit that I have never formally worked as a saucier. But I still love making sauces! I’ll be adding this linked article to my research to help me decide which new sauces I want to make and publish here.
Choosing a Cognac
While the cognac does add flavor to Sauce Diane, its primary function is to deglaze the pan. Choose a cognac or brandy that tastes good, but don’t waste your money on VSOP or XO. It will quickly evaporate in the pan!
Pairings
Steak Diane tastes amazing with Garlic Mashed Potatoes and Bacon Wilted Spinach. Make sure to include some warm French Baguettes with Herbed Butter. The flavors in Steak Diane are bold, so pair with a hearty red wine, such as Cabernet Sauvignon.
Related Recipes
Steak Diane
French Baguettes
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