Classic Steak Diane Sauce
Rich, creamy, and full of depth — this classic Diane sauce is made right in the pan with shallots, mushrooms, Dijon, and a splash of brandy or cognac. Perfect for elevating any steak night.
Prep time
5 min
Cook time
15 min
Serves
Ingredients
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- 1 tbspbutter
- 1 tbspolive oil
- 1shallot, finely minced
- 2 clovesgarlic, minced
- 1 cupmushrooms, thinly sliced
- 2 tspDijon mustard
- 1 tbspWorcestershire sauce
- ¼ cupbrandy or cognac
- ½ cupbeef stock
- ½ cupheavy cream
- to tastesalt and black pepper
- handfulfresh parsley, chopped, for garnish
Ingredients
- 1 tbspbutter
- 1 tbspolive oil
- 1shallot, finely minced
- 2 clovesgarlic, minced
- 1 cupmushrooms, thinly sliced
- 2 tspDijon mustard
- 1 tbspWorcestershire sauce
- ¼ cupbrandy or cognac
- ½ cupbeef stock
- ½ cupheavy cream
- to tastesalt and black pepper
- handfulfresh parsley, chopped, for garnish
Instructions
- 1
In a large frying pan over medium heat, melt butter with olive oil. Add shallots and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- 2
Add sliced mushrooms and sauté 4–5 minutes until softened and lightly golden.
- 3
Stir in Dijon mustard and Worcestershire sauce, mixing well.
- 4
Carefully pour in the brandy (or cognac), scraping up any browned bits from the pan. Let simmer 1–2 minutes to reduce slightly.
- 5
Add beef stock and simmer 2–3 minutes. Stir in heavy cream and let the sauce gently simmer until slightly thickened, about 3–5 minutes.
- 6
Season with salt and black pepper to taste. Spoon generously over cooked steak and garnish with fresh parsley.
Melissa's Notes
If you want a thicker sauce, let it reduce a little longer before serving. A splash more brandy at the end adds a bold finishing touch. This sauce is also excellent served over creamy mashed potatoes.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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