Uploaded December 2025 | Updated September 2026, 2 weeks ago
Creamy Diane sauce, spiked with cognac and a touch of mustard, is one of my favourite sauces for steak.
It’s ready in less than 10 minutes, so you can easily make it while your steak is resting.
Ingredients
1 tbsp (15g) unsalted butter
½ tbsp sunflower oil if you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
2 shallots peeled and chopped finely
¼ tsp salt
¼ tsp black pepper
1 garlic clove peeled and minced
2 tbsp cognac
180 ml (3/4 cup) beef stock water plus 2 stock cubes is fine
1 tsp Worcestershire sauce
2 tsp Dijon mustard
120 ml (1/2 cup) double (heavy) cream
Instructions
✅Add the butter and oil to a frying pan and heat over a medium heat.
✅When the butter has melted, add the shallots, salt, pepper, and garlic. Cook for 2-3 minutes until the shallots are just starting to soften.
✅Add the cognac to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce, and mustard. Cook for a further 2-3 minutes until slightly thickened.
✅Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
✅Serve over steak.
Creamy Diane sauce, spiked with cognac and a touch of mustard, is one of my favourite sauces for steak.
It’s ready in less than 10 minutes, so you can easily make it while your steak is resting.
Ingredients
1 tbsp (15g) unsalted butter
½ tbsp sunflower oil if you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
2 shallots peeled and chopped finely
¼ tsp salt
¼ tsp black pepper
1 garlic clove peeled and minced
2 tbsp cognac
180 ml (3/4 cup) beef stock water plus 2 stock cubes is fine
1 tsp Worcestershire sauce
2 tsp Dijon mustard
120 ml (1/2 cup) double (heavy) cream
Instructions
✅Add the butter and oil to a frying pan and heat over a medium heat.
✅When the butter has melted, add the shallots, salt, pepper, and garlic. Cook for 2-3 minutes until the shallots are just starting to soften.
✅Add the cognac to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce, and mustard. Cook for a further 2-3 minutes until slightly thickened.
✅Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
✅Serve over steak.
