How do you make diane sauce for steak?

Question

with white wine

Answer 1

G'day Amanda B,

Thank you for your question.

This recipe for the 21 Club's Steak Diane is from "Arthur Schwarz's New York City Food" and was published on rec.food.recipes in 2005.

1 16-ounce boneless shell steak (also called New York strip steak, short
loin or sirloin strip)
Salt
Freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or other good brandy, divided
2 tablespoons dry white wine or dry vermouth
2 teaspoons Dijon mustard (preferably imported)
2 tablespoons A-1 steak sauce
1/2 cup beef broth
2 tablespoons heavy cream
2 tablespoons finely snipped chives

Trim all outside fat off the steak. The steak should now weigh about 12 ounces. Cut the steak in half horizontally, creating 2 6-ounce steaks. Pound the steaks lightly to flatten them to 1/4-inch thick. Season them liberally on both sides with salt and freshly ground black pepper. Heat a 12-inch
skillet until a drop of water dances on the surface. Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low. Add the second tablespoon of butter and the shallots. Saute the
shallots for 1 minute. Increase the heat to high. Add 3 tablespoons cognac and flambe, if desired. Add the wine, and with a wooden spoon, scrape up any
browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce. Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons. Add the cream and stir well to incorporate. Boil a few seconds. Taste for seasoning and add freshly ground pepper to taste. Add the remaining
cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary. Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the
steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates. Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce. Serves 2.

I have also attached other recipes for your reference including a Cajun steak diane sauce.

Regards

Answer 2

Diane sauce

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.

Answer 3

Here is a ordinary recipe, I suppose you can adapt it to your taste.

Heat the oil in a pan and sauté the onion for 5-6 minutes, until lightly browned.

Stir in the Worcestershire sauce, mustard, drizzle of oil and balsamic vinegar and simmer for a few minutes.

Pour the sauce into the pan with the steak and heat for another minute.

'Who puts wine in Steak Diane?'

Answer 4

4 products fillet steak a million/4 inch think of a million oz (25 g) butter 2 tbs oil worcestershire sauce 2 tbs lemon juice a million a million/2 tbs finely chopped or grated onion 2 tbs chopped parsley warmth butter and oil. Fry steaks for a million-2 minutes on the two aspects. do away with from pan and save warm. upload worcestershire sauce to butter and oil interior the pan, then upload lemon juice and heat with the aid of. upload onion and parsley and cook dinner slowly for a million a million/2 minutes. Spoon sauce over steaks and serve on the instant.

Answer 5

Steak Diane
Ingredients:

4 slices beef tenderloin, cut 1 inch thick
1 tablespoon oil
1/2 cup cooked or canned pearl onions, drained
1/2 cup beef broth or consommé
1 tablespoon brandy or cognac
1 tablespoon dijon mustard
2 teaspoons flour
1 tablespoon butter or margarine
Pepper

Preparation:

Quickly brown meat in oil in large skillet over high heat. Remove from heat. Add onions.

Combine broth, brandy, mustard and flour, pour over meat.

Add butter. Heat to boiling, stirring. Cook until steak is done. Season with pepper.

Answer 6

quick and simple recipe that i use:

heat a small knob of butter in a pan, saute a small onion and some fresh button mushrooms that have been finely chopped, pour in about 30-40 mls of brandy or whiskey (carefully as it will flame) reduce down, then add some double cream whilst stirring to avoid it splitting, then reduce down to a nice thick consistency then pour over the meat when serving.

Answer 7

I make it with lots of white RUM.