One of the classics. You’ll use the juices and fat from cooking at steak to make this pan sauce. It just takes a 10 minutes and takes a great steak to the next level.
What is Sauce Diane?
Sauce Diane is a classic, indulgent sauce that often accompanies steak, giving it a luxurious and rich flavor. This creamy and savory sauce has a strong flavor profile that has made it a staple in gourmet restaurants worldwide. Its elegance and depth make it a popular choice among home chefs aiming to elevate their dishes.
Where did Sauce Diane originate?
The exact origins of Sauce Diane are a bit of a mystery, with some sources claiming it originated in London while others trace it back to Belgium. The first written mention of the sauce dates back to 1907, credited to culinary legend Auguste Escoffier. Named after Diana, the Roman Goddess of the Hunt, early versions of the sauce included cream, truffles, and black pepper, typically served with venison.
How to Make Sauce Diane: A Step-by-Step Guide
Creating Sauce Diane at home is a straightforward process, even for novice cooks. Here’s how you can make this classic sauce:
- Sauté Aromatics: Begin by sautéing finely chopped shallots, mushrooms, and garlic in a hot pan with butter until they are soft and fragrant.
- Deglaze and Flambé: Pour in a generous amount of cognac and carefully flambé to burn off the alcohol, enhancing the sauce’s depth of flavor.
- Add Liquids and Seasonings: Incorporate beef stock, Worcestershire sauce, Dijon mustard, and heavy cream, stirring until the sauce thickens to your desired consistency.
- Season and Serve: Season with salt, pepper, and a touch of lemon juice. Serve immediately over your choice of dish.
Versatile Pairings for Sauce Diane
While Sauce Diane is traditionally served with steak, its versatility allows it to complement a variety of dishes, making it a must-have recipe in your culinary repertoire.
Steak
The most traditional pairing, Sauce Diane, is often served with filet mignon. The sauce’s creamy, tangy notes perfectly complement the steak’s juicy, rich flavors.
Burgers
Elevate a simple burger by adding Sauce Diane. This luxurious addition transforms the burger into a sophisticated and complex dish.
Poultry
Enhance chicken or turkey dishes with Sauce Diane. The sauce adds a rich and creamy layer, bringing depth to the mild flavors of the poultry.
Pork
Pork chops and tenderloin are also excellent choices to serve with Sauce Diane. The sauce’s robust flavor pairs wonderfully with the tenderness of the pork.
Vegetables
Don’t limit Sauce Diane to just meats. Drizzle it over roasted or steamed vegetables for a rich, flavorful twist on earthy foods.
Variations and Enhancements
For a unique spin on this traditional sauce, consider adding truffle oil and extra mushrooms. These ingredients can elevate the dish to new gourmet heights, offering a modern twist on a classic recipe.
By following these guidelines and tips, you can create a memorable and restaurant-quality Sauce Diane at home, impressing your family and guests with your culinary skills.
PrintSauce Diane
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
- 1 tbsp butter
- 1 banana shallot thinly sliced.
- 2 cloves of garlic, crushed.
- 100g button mushrooms thinly sliced.
- 50ml cognac
- 250ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 150 ml double cream
- 10g parsley finely chopped
- Salt and pepper to taste
Instructions
- After cooking your steak, remove from the pan and leave to rest whilst making the sauce.
- In the pan add in your butter and shallots. Place on medium high heat and sauté for roughly 2 minutes or until translucent. Add in the garlic and button mushrooms and sauté for a further 2 minutes.
- Once the mushrooms are cooked and lightly caramelised, deglaze the pan with the cognac. If using a gas stove, slightly tilt your pan to allow the alcohol to alight from the flame and flambe. If you are not using gas, allow the alcohol to cook off.
- Once the cognac has reduced by more than half add in the beef stock, Worcestershire sauce, and mustard. Cook for 3 minutes and allow the sauce to slightly thicken.
- Stir in the cream and bring to the simmer. Turn off the heat, fold through the parsley and season with salt and pepper to taste. A little lemon juice or vinegar can be nice in there too. If your resting steak has let out any juices, stir it through your sauce.
