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.
If you love this, you’ll love my Steak Diane Casserole too.

A tall image of a cooked sliced steak with diane sauce over the top with parsley sprinkled on top, a spoon is next to the steak, on a wooden board
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A classic, retro sauce for steak – this Diane Sauce takes me back to my childhood, not that I ever had it then, but it was always something my mum and dad would order at a restaurant after the prawn cocktail and marie rose sauce starter of course, followed by black forest gateaux!
And now it’s totally something I would order at a restaurant – but it’s also great being able to make at home for steak night.

Ok, flambéing brandy doesn’t come naturally to all of us, but you don’t have to set it alight like on tv, the alcohol in the cognac will naturally cook off after a minute or so and leave you with all of the flavour and minimal alcohol.
The cream and pan juices turn it into a luscious, serious steak lovers sauce. It’s easy to see why this Diane sauce has stood the test of time.

📋 What do we need?

A wooden table with all of the ingredients laid out and labelled
  • Dijon Mustard, with its beautiful tangy flavour, is the best for this sauce.
  • Cream Use double (heavy) cream instead of single or light cream for this sauce to ensure a luscious sauce that won’t split.
  • Stock Beef stock is the best for this sauce but any good stock will work too.
  • Cognac if you don’t use alcohol, you can add an extra tablespoon of Worcestershire sauce.
  • Cornflour (Corn starch) – this is optional, but you can use it if you prefer your sauce a little thicker.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Sauté the shallots, garlic, salt and pepper in the butter and oil for two to three minutes
  2. Add the Cognac and bubble for one minute, then add the Worcestershire sauce, mustard and stock a cook until thickened slightly
  3. Stir in the cream and any pan juices and heat through, then serve

👩‍🍳PRO TIP * If you want the sauce to be a little thicker, stir in a corn starch slurry (1 tbsp cornflour, mixed with 3 tbsp cold water). Pour into the bubbling sauce, slowly, whilst stirring, until thickened to your liking.

We like to have a little jug of extra Diane Sauce on the side, so we don’t run out, and because we can, the more sauce the better for us.

A jug of diane sauce sat next to a sliced cooked steak on a wooden board

🍽️ What to serve it with


How do you like yours?

A slice of cooked steak being dipped into a white bowl of diane sauce

If you like this recipe, be sure to check out my Steak Diane Casserole too!


🍲 More fantastic Sauces for Steak

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5 from 6 votes

Diane Sauce for Steak

Creamy Diane sauce, spiked with cognac and a touch of mustard, is fantastic for steak. Ready in 10 minutes!
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4
Course: Sauces
Cuisine: American, Belgium, British

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
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Instructions 

  • Add the butter and oil to a frying pan and heat over a medium heat.
    1 tbsp (15g) unsalted butter, ½ tbsp sunflower oil
  • 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.
    2 shallots, ¼ tsp salt, ¼ tsp black pepper, 1 garlic clove
  • 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.
    2 tbsp cognac, 180 ml (3/4 cup) beef stock, 1 tsp Worcestershire sauce, 2 tsp Dijon mustard
  • 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.
    120 ml (1/2 cup) double (heavy) cream
  • Serve over steak.

Video

Notes

Can I make it ahead?
Yes, you can keep the sauce warm while your steak is cooking
Ingredient swaps
  • Want it without the alcohol? Leave out the cognac and add an extra teaspoon of Worcestershire sauce.
 
Nutritional information is per serving. This recipe serves 4.

Nutrition

Calories: 176kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 467mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Althea Murphy says:

    5 stars
    Different from my usual, however it was just perfect. Flagged this one.πŸ’―

  2. Karen Forbes says:

    5 stars
    Really tasty!! My go to recipe for diane sauce.

  3. Monica Hills says:

    5 stars
    Absolutely delicious. I will make this many times. Thank you.

  4. Steph D says:

    5 stars
    Genuinely wonderful! I cook some sliced mushrooms in it too, it is utterly fabulous – thank you!!

  5. Helen Campbell says:

    5 stars
    Love this sauce

  6. Eli says:

    This looks yummy can’t wait to make my own

  7. Tuakana Topa says:

    Love to cook a Dianne sauce yummy sauce

  8. Kath says:

    5 stars
    Love your version of this classic sauce, so easy to make Gluten Free too.πŸ˜‹