whats recipe for diane sauce?

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

Diane Sauce

"A great sauce for steaks, quick, tasty and easily made."
Original recipe yield: 12 servings.

Prep Time:
2 Minutes
Cook Time:
10 Minutes
Ready In:
12 Minutes
Servings:
12 (change)

INGREDIENTS:

* 3/4 cup canned tomato sauce
* 3/4 cup barbeque sauce
* 3/4 cup heavy cream
* 1 1/2 tablespoons Worcestershire sauce
* 2 tablespoons crushed garlic

DIRECTIONS:

1. In a saucepan, combine the tomato sauce, barbeque sauce, cream, Worcestershire sauce and garlic. Heat over medium-low setting, stirring, until it comes to a simmer. Allow to simmer for 10 minutes but do not let it boil.

Answer 3

What Is Diane Sauce

Answer 4

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 5

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RE:
whats recipe for diane sauce?

Answer 6

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Your friend has good taste. I hope this recipe is close enough to the one at D-land. Steak Diane Prep Time: 10 minutes Cook Time: 6 minutes Ingredients: * 4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled * 1-1/2 ounces clarified butter * 1 teaspoon Worcestershire sauce * 2 tablespoons shallots, chopped fine * 1/8 teaspoon garlic, minced * 1/4 cup mushroom caps, sliced 1/8 inch thick * 1 tablespoon lemon juice, fresh squeezed * 1 teaspoon dry mustard powder * 1/2 teaspoon thyme leaves, fresh if possible * 2 ounces heavy cream * 1 ounce brandy * 1 tablespoon parsley, chopped * 1 tablespoon chives, chopped * Salt, about 1/2 teaspoon or to taste * Ground black pepper, fresh ground, 1/8 teaspoon or to taste Preparation: In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes. Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out. Place filet mignon medallions on plates and top with the sauce from the pan.

Answer 7

Dianne Sauce

Answer 8

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.


3 While the steaks are in the oven, sauté the shallots in butter for one minute on medium heat, stirring constantly. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Let simmer for a minute. Stir in the cream and cook for two more minutes.

4 If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak on each serving plate.

Serves 4.

Answer 9

STEAK DIANE

1 1/4 lb. top sirloin 3/4 inch thick cut into 4 serving pieces
3 tbsp. butter
1 tbsp. Worcestershire sauce
2 tbsp. minced onion
2 tbsp. minced parsley
2 tbsp. lemon juice
1 1/4 tbsp. sliced green onion
Salt

Place steaks between waxed paper and roll with rolling pin until 3/8 inch thick. Melt 1 tablespoon butter in a small pan, add onion and saute about 4 minutes. Put 2 tablespoons butter in skillet. Add steak to pan. Saute quickly 1 1/2 to 2 minutes per side. Add salt and pepper to taste. Spoon the butter sauce over the steak and serve.

Answer 10

OK, this is called "Poires Framboises" (Pears in Raspberry sauce) from Club 33 in New Orleans Square PEARS 4 pears, fresh 1 cup of white wine 1 cup water 1 cup of sugar Peel pears and remove core from bottom, leaving stem intact. Bring water, wine & sugar to a boil in a saucepan just lareg enough to hold pears. Simmer pears in the syrup just until tender (about 5 minutes). Let pears cool in cooking liquid. Set aside. SABAYON SAUCE 2 1/4 cups Sauternes Wine, divided 1 whole egg 1/2 cup sugar, divided 2 tablespoons cornstarch 1 egg yolk 2 tablespoons pear liqueur Bring 2 cups of wine to a boil. Add 1/4 cup of sugar and simmer on low heat. Mix remaining 1/4 cup wine, 1/4 sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is disolved. Add some of hot wine to mixture, stirring with a wisk, then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. Continue whisking to prevent eggs from scrambling. When sauce is thick, remove from heat and stir in liqueur. RASPBERRY SAUCE 1 cup good raspberry preserves 1 cup raspberries, frozen,thawed Combine preserves and thawed raspberries and beat well. Strain through a fine sieve to remove seeds. To serve, remove pears from surup and drain well. Divide Sabayon sauce in 4 dessert dishes. Stand pears upright in sauce and spoon raspberry sauce over pears.