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5
from 1 vote
Diane Sauce
Diane sauce is a classic rich and creamy sauce with mushrooms. It's delicious drizzled over a pan-fried steak!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings:
4
Calories:
155
Author:
Sauce Fanatic
Ingredients
2
tablespoons
unsalted butter
1
small shallot
minced
1
garlic clove
minced or pressed
4
ounces
button mushrooms
sliced ¼ inch thick
salt and pepper
to taste
¼
cup
Cognac
2
teaspoons
Dijon mustard
¼
cup
heavy cream
¼
cup
beef stock
1
tablespoon
Worcestershire sauce
1
tablespoon
finely chopped scallions
1
teaspoon
finely chopped fresh flat-leaf parsley
hot sauce
to taste
Get ingredients with
Instructions
In a large fry pan, cook the steaks you plan to pair with the sauce. Transfer steaks to a plate and wrap in foil.
Add the butter to the pan and melt over medium-high heat.
Add the shallot and garlic and cook until fragrant, about 30 seconds.
Add the mushrooms and season with salt and pepper to taste. Cook until softened, about 3 minutes.
Add the cognac and cook until completely evaporated.
Stir in the mustard and cream. Cook for 1 minute.
Add the beef stock, Worcestershire sauce, chopped scallions, parsley, and hot sauce to taste. Season with salt and pepper.
Add the steak and any juices from the plate. Turn to coat with sauce. Simmer until heated through, about 1 minute.
Serve steaks with sauce spooned over the top.
Notes
Cognac:
Use any brandy you prefer.
Hot sauce:
We like to use tabasco.
Nutrition
Serving:
4
tablespoons
|
Calories:
155
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
32
mg
|
Sodium:
120
mg
|
Potassium:
200
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
416
IU
|
Vitamin C:
2
mg
|
Calcium:
24
mg
|
Iron:
1
mg