Empty My Fridge
Diane Sauce
Ingredients
- Butter1 tbsp
- Sunflower oil · cooked½ tbsp
- Shallot · peeled chopped finely2
- Salt¼ tsp
- Black pepper¼ tsp
- Garlic · peeled minced1
- Brandy2 tbsp
- Beef stock180 ml
- Worcestershire sauce1 tsp
- Dijon mustard2 tsp
- Cream120 ml
Instructions
- Melt the butter with the oil in a frying pan over medium heat. If you have just cooked steak, use the meat juices and drippings left in the pan instead of the oil and butter.
- When the butter has melted, add the chopped shallots, salt, pepper and minced garlic. Cook for 2-3 minutes, until the shallots are just starting to soften.
- Add the cognac and let it bubble for 1 minute. Then add the beef stock, Worcestershire sauce and Dijon mustard. Cook for another 2-3 minutes, until slightly thickened.
- Stir in the cream, adding any juices from resting the steak if you have them. Bring back to a simmer, then turn off the heat.
- Serve over steak.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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