steak diane,I need the sauce part of the recipe please.?

I thought that this recipe whole peppercorns in or on it. I must be wrong.its for a party for sat. nite.

3 Answers

  • Anonymous
    9 years ago
    Favorite Answer

    Creamy Steak Diane

    Cooking Time

    15 minutes

    Ingredients (serves 4)

    40g butter

    4 (about 120g each, 2cm thick) beef fillet steaks

    4 eschalots (French shallots), thinly sliced

    2 garlic cloves, crushed

    1 tbs Worcestershire sauce

    1 1/2 tbs brandy

    125ml (1/2 cup) thin cream

    Salt & freshly ground black pepper

    Mashed potato, to serve

    Steamed green beans, to serve


    Melt half the butter in a large heavy-based frying pan over medium-high heat until foaming. Add the steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

    Meanwhile, reduce heat to medium. Melt the remaining butter in the pan. Add the eschalot and garlic to the pan and cook, stirring, for 2-3 minutes or until eschalot softens slightly.

    Add the Worcestershire sauce and brandy to the pan and cook, scraping the bottom of the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, until heated through. Add the cream and bring to the boil. Cook, stirring, for 1 minute or until sauce thickens slightly. Taste and season with salt and pepper.

    Divide the steaks among serving plates and drizzle with sauce. Serve immediately with mashed potato and steamed green beans.

    Source(s): Paddy's Kitchen
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  • 9 years ago

    I know you are asking for just the sauce, but the pan drippings are part of it, so here is the recipe I use

    And no, there are no peppercorns in a Diane sauce


    For each serving:

    Rib eye steak, preferably bone-in

    2 1/2 tablespoons butter

    1 tablespoon finely minced chives

    1 tablespoon finely minced parsley

    Kosher salt

    Black and green peppercorns in a peppermill

    1 tablespoon finely minced shallot

    1 tablespoon cognac

    2 tablespoon sherry

    1 1/2 teaspoon Worcestershire sauce

    Note: each steak must be sauteed separately


    Remove any membrane or fat surrounding steak and pound as flat as possible. If meat is not tender enough to pound really thin, slice steak horizontally through the middle, leaving it joined along one side, open out (butterfly) and pound to flatten.

    Cream 1 1/2 tablespoon butter, chives, parsley, salt and pepper together.

    Melt remaining 1 tablespoon butter over medium heat with shallot, which should soften but not brown.

    Increase heat and sauté steak quickly, about 1/2 minute per side or until just seared. Remove and keep warm.

    Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, Worcestershire sauce. Cognac will flame easier if heated first.

    When blended, replace steak for an instant, turn once and serve immediately.

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  • TJ516
    Lv 6
    9 years ago

    From the master - Gordon Ramsay

    4 x small sirloin steaks, approx 7 oz.

    3 shallots, peeled

    4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)

    1 tablespoon salted butter

    1 garlic clove, peeled

    1 -2 tablespoons Worcestershire sauce, to taste

    1 tablespoon Dijon mustard

    1/3 cup brandy or cognac

    1 cup heavy cream

    Small handful of flat-leaf parsley

    Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.

    To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press.

    Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan.

    T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.

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