diane sauce?

Question

how do i make a creamy diane sauce???
im planning to make a steak meal for me and my partner and would love to make the sauce from scratch but i cant find many/any recipes on the net. failing that do you know any major (not regional) shop in the UK that sells it???

Answer 1

Diane sauce

You need:
2 pieces of good rump or sirloin steak
Salt
Freshly ground black pepper
2 eschalots, sliced
¼ cup port wine (or red wine, or brandy)
2 tsp seeded mustard
2 Tblsp Worcestershire Sauce
½ cup beef stock
2 Tblsp cream

Method:
Trim the steak of fat. Season with salt and black pepper.

Heat a frypan, add half the butter and then cook the meat to your preferred 'doneness'. Remove and keep warm.

Add the rest of the butter to the pan. Sauté the eschalots for a minute or two. Add the port/wine and 'deglaze' the pan, scraping up any meat scraps to incorporate them into the sauce.

Add the mustard and stock and cook til thickened. Add the cream. If sauce is too thick, add a little more wine or water to thin it.

Serving Suggestion: Serve with steak and vegies, maybe a slice of bread to mop up the sauce!

Answer 2

I found this Diane sauce to be good, but quite strong. Next time I may cut the mustard and tomato paste in half. Heidi also recommends making it with chicken, using chicken broth, and serving it mixed in with pasta.

1 cup beef broth
4 teaspoons Worcestershire sauce
2 Tbsp Dijon mustard
2 Tbsp tomato paste
4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons butter
2 teaspoons olive oil
1/4 cup finely minced shallots
4 Tbsp cognac or brandy
2/3 cup heavy cream

1 Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.

2 Start preparing the steak. Sprinkle salt and pepper on both sides of the steak. Working in batches, heat butter and oil in a skillet, add the steak and increase the heat to high, brown each side for 1 1/2 minutes, remove steaks to a cookie sheet and finish in the oven at 350°F for about 10 minutes.

Answer 3

Pound your tenderloin to about 1/2 in thick. Season with salt and pepper. Saute in 1 tbs butter about 2 min. each side. remove. Melt 3 tbs in large saute pan. stir in tsp of Worchestershire sauce. 2 TBSP chop green mushrooms, 1/8 tsp minced garlic and 1/2 cup small mushroom caps. in center of pan. Add steaks around the edges. Saute the vegetables. Add1/2 tsp fresh thyme, 1Tbsp fresh parsley, 1tsp ground mustard, and 1 Tbsp fresh lemon juice.

Cook steak to almost desired doneness. Add 1/4 c. heavy cream and chopped chives.. Stir in. Turn heat to high Add 2Tbsp cognac. Light with match to reduce the sauce.

I've had this prepared for me table side many times.

Answer 4

are you thinking of marsala sauce maybe? it sounds similair.. only it's made with marsala wine.. if so here's a recipe for chicken marsala and also one for mushroom cream sauce.. maybe they will suffice.. i'll see if i can find the recipe for you though...

mushroom cream sauce

2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli

chicken marsala
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

i found a recipe for steak diane, but i'm sure you can sub chicken... good luck!!

2 (8 oz.) rib eye steaks
1/2 c. mushrooms, sliced
1/4 c. green onions, chopped
2 tbsp. butter, melted
2 tbsp. brandy
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Salt and pepper to season

Pound steaks to flatten. Saute mushroom and onions in butter until tender. Brown steaks on both sides. Remove from heat.
Heat brandy in long handled pan just to produce fumes - do not boil. Remove from heat and ignite. Pour over steaks, turning steaks as flame dies out. Then remove steaks. Add last 4 ingredients to mushroom mix in skillet; blend well and cook 1 minute. Serve over steaks

Answer 5

This site has 54 recipes for it.