Sauce Diane Recipe

Place the butter in a shallow frying pan over a medium heat and let it melt (if you’re using the pan you cooked the steaks in, you probably won’t need to use much/any butter).  Put the shallots in the pan and cook, stirring, for about 3 minutes until softening and starting to brown. Pour the brandy into the pan and let it sizzle briefly, then strike a match and carefully lower it into the pan to ignite the brandy – stand well back from the pan, as there will be flames!  (If you’d rather skip this step, just let the brandy sizzle away for a bit longer before you add the rest of the ingredients.) As soon as the flames die down, add the Worcestershire sauce and mustard to the pan and stir well to combine, then gently pour in the stock – still stirring – and bring the pan up to the boil. Cook for about 2 minutes, stirring regularly, until the sauce has reduced by about half.
Next, add the double cream and bring the sauce back up to a simmer, stirring gently. If the resting steaks have produced any juices, tip these into the pan, then continue to simmer (still stirring) until the sauce is thick enough to coat the back of your spoon. Stir in the parsley, then season to taste with salt and pepper. Serve with your steak and a selection of vegetables.