Diane sauce
While this traditional accompaniment to steak may be retro, it’s a classic for a reason and will stand the test of time. From flambé flare to rich umami satisfaction, this is simply the best.
By Simon Wood
Ingredients
- 4 rib-eye steaks (about 200-225g/7-8oz each)
- olive oil
- 2 banana shallots, finely chopped
- 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
Method
Allow the steaks to reach room temperature before rubbing them with a little olive oil and seasoning with sea salt.
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 medium-rare.
Remove the steaks from the pan, and leave them to rest on a rack in a warm place.
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.
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.
Once the flames have died down, add the Worcestershire sauce and mustard. Cook the sauce for 90 seconds and then stir in the cream. Reduce on a medium–high heat until slightly thickened, which should take about 2–3 minutes.
Stir in the parsley. Taste the sauce, then season with salt and pepper as needed. Serve with the rested steaks.
Recipe tips
If you haven't flambéd a sauce before it can be intimidating or even dangerous so do take care.
Remove the pan from the heat before adding alcohol, and keep a pan lid nearby just in case. You can skip flambéing and just simmer the alcohol to reduce it, if you prefer.
Once the cream is added it's important the sauce is only heated gently. Any vigorous boiling is liable cause the cream to split, which won't totally ruin your sauce but it will spoil the texture.
