Diane Sauce (Kinda) | Recipes | Borough Broth

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Diane Sauce (Kinda)

Diane Sauce (Kinda)

When I was 14 I decided to pop down to the local bistro and ask for a job. I had to lie about my age and say I was 15, but no one ever checked. It was my first proper weekend job, and I loved it. I learnt so much about food whilst I worked there. I also learned about angry chefs, how to dodge flying plates, how to open wine, how to carry 4 full plates of food up two staircases without looking, but most importantly I learned about what customers liked to order regularly. One of the obvious favourites was Steak Diane; Steak Diane was a bistro staple at the time. The whole thing is a little old fashioned nowadays, but as long as you use a decent cut of red meat it is still heavenly.I make this sauce regularly and it changes a little each time. But this version has to be my best yet. I hope you agree! For a paleo version just swap the fat to an oil and leave out the creme fraiche. It's still proper good that way and it tastes pretty good without Madeira wine but pretty darn ace with it too.

Ros Heathcote

Written by
Ros Heathcote

Serves: 4
Cooking time: 30 minutes - 1 hour

Ingredients:

  • knob of Butter

  • 1/2 pouch organic beef bone broth

  • 1/2 onion, cut into rings

  • 5 chestnut mushrooms, sliced

  • handful of Spinach

  • 2 garlic gloves, diced or crushed

  • 1 tsp mustard (I prefer English but any decent dijon or grain will do)

  • 1 tbsp crème fraîche

  • pinch of good salt (sea or pink)

  • ground black pepper

  • *splash Madeira wine

Method:

  1. Add a knob of butter into a large pan and melt down on a very low heat.
  2. Add the onion and cook down for as long as you can until they are sticky and golden. For me, 30 minutes would suffice, but an hour would be a dream. I do this normally whilst I'm roasting some vegetables so it takes the same amount of time.
  3. Add the mushrooms and garlic and stir.
  4. After a couple of minutes, add the spinach, mustard and bone broth. Cook down on a simmer for a few minutes at this point add the splash of Madeira and cook for a further few mins.
  5. When ready to serve, stir in a spoonful of crème fraîche, season well and serve.

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