Diane sauce for steakes
by sulis-minerva
Try this Diane sauce for steakes recipe, or contribute your own.
Suggest a better descriptionINGREDIENTS
- 3 Shallots ; Peeled and finely diced
- 100 grams Chestnut mushrooms ; Thinly sliced
- 15 gram Slated Butter
- 1 Garlic clove ; Peeled and crushed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 75 ml Brandy
- 225 ml Double cream
- Olive oil
INSTRUCTIONS
Heat some olive oil in a pan, once hot add the finely diced shallots and fry until soft. Add the sliced mushrooms, butter and stir around for two minutes.
Add the Crushed Garlic, Worcestershire Sauce and Dijon Mustard and stir in for a minute. Turn up the heat of the pan Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn’t singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.
NOTES
sulis-minerva
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (114g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 285 | ||
| Calories from Fat: 223 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.8g | 33 % | |
| Saturated Fat 13.9g | 70 % | |
| Monounsaturated Fat 6.2g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 77.1mg | 24 % | |
| Sodium 151.7mg | 5 % | |
| Potassium 210.7mg | 6 % | |
| Total Carbohydrate 10g | 3 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 9.9g | ||
| Protein 2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 285
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