Diane sauce

1. 1

   Allow the steaks to reach room temperature before rubbing them with a little olive oil and seasoning with sea salt.

2. 2

   Place a non-stick frying pan over a high heat. As soon as it starts to smoke, add a splash of oil followed by the steaks and sear them for around 3 minutes on each side for medium-rare.

3. 3

   Remove the steaks from the pan, and leave them to rest on a rack in a warm place.

4. 4

   In the same pan, fry the shallots in a little more oil on a medium heat until they start to soften. Add the mushrooms and cook for 2 minutes before adding the garlic and butter.

5. 5

   Once the mushrooms are soft and slightly golden, add the brandy or cognac and carefully set it alight by tilting the pan towards the flame on a gas hob. Alternatively, use a match. CAUTION: Keep your face and hair away from the flames. Do not leave unattended.

6. 6

   Once the flames have died down, add the Worcestershire sauce and mustard. Cook the sauce for 90 seconds and then stir in the cream. Reduce on a medium-high heat until slightly thickened, which should take about 2-3 minutes.

7. 7

   Stir in the parsley. Taste the sauce, then season with salt and pepper as needed. Serve with the rested steaks.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.