Empty My Fridge
Diane Sauce
Ingredientes
- Butter1 colher de sopa
- Sunflower oil · cooked½ colher de sopa
- Shallot · peeled chopped finely2
- Salt¼ colher de chá
- Black pepper¼ colher de chá
- Garlic · peeled minced1
- Brandy2 colheres de sopa
- Beef stock180 ml
- Worcestershire sauce1 colher de chá
- Dijon mustard2 colheres de chá
- Creme de leite120 ml
Modo de preparo
- 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.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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