Keefer's--Diane Sauce Recipe

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Keefer's--Diane Sauce

Delicious Diane Sauce, a recipe shared courtesy of Keefer's, a well-known Chicago steak house, can be prepared in just 30 minutes. Serve it with grilled steaks.

  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1/2 cup brandy
  • 2 tablespoons red wine vinegar
  • 2 6.5-ounce containers purchased duck and veal demiglace sauce
  • 2 tablespoons cornstarch
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon butter
  • In a large saucepan, cook mushrooms, shallot, and garlic in 1 tablespoon butter over medium-low heat about 5 minutes or until tender. Add brandy and vinegar, stirring to loosen browned bits from bottom. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 to 9 minutes or until sauce is reduced to 1/2 cup.
  • In a small bowl, combine 2 tablespoons of the demiglace and the cornstarch. Stir until well combined. Add to mushroom mixture along with remaining demiglace, the mustard, parsley, and remaining 1 tablespoon butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over grilled steak. Makes 2 cups sauce (ten 3-tablespoon servings).
Nutrition Facts
  • Calories 92, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 237 mg, Carbohydrate 4 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
  • Percent Daily Values are based on a 2,000 calorie diet

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