If you’re looking for a classic, old school pan sauce to go with a steak, this is the one. This is Sauce Diane—a popular steak sauce that combines Dijon, Worcestershire, heavy cream, and brandy to perfectly complement a rich steak. I’m usually team French sauces when it comes to steak, but this British sauce is the quintessential steak sauce for me!
Key Ingredients & Substitutions:
- Butter – This is what you cook the delicious garlic in. You can also use oil here for a more neutral flavor.
- Garlic Cloves – Minced garlic is one of the great flavors of this sauce. Make sure to use freshly minced garlic for the best flavor! You also could add or use shallots here.
- Dijon Mustard and Worcestershire Sauce – These flavors are what make a Diane Sauce a Diane Sauce. Don’t omit!
- Brandy – Deglaze with the pan with a nice brandy or cognac here.l
- Beef Stock and Heavy Cream – These are the liquids used for the sauce. You can use any stock here, but beef goes best with beef. The heavy cream is harder to omit since dairy free alternatives often break. You can use a neutral coconut cream, just note it still will have that coconut flavor.
Steak Sauce Diane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2-4
Ingredients:
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- salt and pepper to taste
- 1/4 cup brandy
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- optional garnish: minced parsley
Preparation:
STEP 1.
In a stainless steel pan over medium heat, add the butter. Once bubbling, add the minced garlic and saute for two minutes, stirring frequently. Season with a pinch of salt and pepper. Once fragrant, deglaze the pan with brandy and bring it up to a simmer. Reduce until it is almost dry.
STEP 2.
Stir in the beef stock, heavy cream, dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste, but be careful! It can already be salty from the Worcestershire! Bring the liquid up to a low simmer and reduce until thickened, around 8-10 minutes.
STEP 3.
Once the sauce is thickened to a nappe, aka can coat the back of the spoon without moving, turn off the heat.
STEP 4.
Serve with a steak or protein of choice and enjoy!
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