Steak Diane Sauce
Steak Diane Sauce
From Nicky's Kitchen Sanctuary
Serves 6 – 117 calories/ 6 points
- 1 tbsp butter
- ½ tbsp olive oil
- 2 shallots – peeled and chopped finely
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove – peeled and minced
- 2 tbsp cognac or bourbon
- ¾ cup beef stock – water plus 2 stock cubes is fine.
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- ½ cup heavy cream
- Add the butter and oil to a frying pan and heat over a medium heat.
- When the butter has melted, add the shallots, salt, pepper and garlic. Cook for 2-3 minutes until the shallots are just starting to soften.
- Add the cognac or bourbon to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce and mustard.
- Cook for a further 2-3 minutes until slightly thickened.
- Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
- Serve over steak.
- If you do not want to use alcohol, use an extra teaspoon of Worcestershire