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  • Egg free
  • High in protein
  • No added sugar
  • Nut free
  • Sesame free
  • Shellfish free
  • Soy free
  • Peanut free

There’s a reason why people choose to make Diane sauce when they want to impress – it really elevates a simple steak into something of restaurant quality.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Diane sauce


  • 4 Coles Australian No Added Hormones Porterhouse Steaks or Beef Scotch Fillets
  • 1 tbs olive oil
  • 25g butter
  • 1 large shallot, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp tomato paste
  • 1/3 cup (80ml) brandy
  • 1 cup (250ml) beef stock
  • 1 tbs Worcestershire sauce
  • 1/3 cup (80ml) thickened cream
  • Steamed green vegetables, to serve
  • Mashed potato or French fries, to serve
  • Chopped flat-leaf parsley or chopped chives, to sprinkle

Nutritional information

Per serve: Energy: 1551kJ/371 Cals (18%), Protein: 29g (58%), Fat: 23g (33%), Sat Fat: 11g (46%), Sodium: 455mg (23%), Carb: 2g (1%), Sugar: 2g (2%), Dietary Fibre: 0.4g (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Season the steaks well. Heat the oil in a medium frying pan over medium-high heat. Cook the steaks for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.

  2. Step 2

    Reduce heat to medium-low. Add the butter, shallot and garlic to the same pan. Cook, stirring, for 5 mins or until shallot begins to soften. Stir in tomato paste. Add the brandy and simmer, stirring, for 5 mins or until reduced by half. Stir in stock, Worcestershire sauce and cream. Simmer for 10 mins or until the sauce reduces by a third and thickens slightly. Season.

  3. Step 3

    Divide steaks among serving plates. Serve immediately with Diane sauce, mashed potato or French fries and steamed greens. Sprinkle with parsley or chives.

Recipe tip

Clever storage: Keep any leftover unpeeled garlic in a cool, dark area with air circulation for up to 3 weeks.

Diane sauce recipe

Said to have been invented in the 1930s in London, Steak Diane’s name comes from the sauce, which is called Diane sauce. What is Diane sauce? It’s savoury and slightly sweet, packed with a delicious umami flavour that you won’t be able to get enough of. Serving this glistening sauce with a juicy steak is sure to impress anyone you host for dinner. You could grill pork, lamb or chicken and pouring this sauce over it will make it seem restaurant quality – it’s that good. The key is to add the rest of the Diane sauce ingredients – butter, shallot, garlic, tomato paste, brandy, Worcestershire sauce and cream – into the pan that you seared your meat in, so that the flavour from the drippings gets incorporated in your sauce.

How to make Diane sauce

Here are some things to note when making this easy Diane sauce recipe:

  • Choose full fat, thickened cream so that the sauce has a smooth consistency.
  • When you add the brandy to the pan, use it to deglaze the pan, lifting all the fat and drippings leftover from the steak and stirring it into the rest of the sauce. Use beef stock if you don’t want alcohol in the sauce.
  • If you’re making the sauce to serve with chicken, add tarragon to it and replace the beef stock with chicken stock.
  • The ingredients for Diane sauce change slightly if you’re making it for a vegetarian dish. You’ll need to use anchovy-free Worcestershire sauce and vegetable stock.

Serving and storing Diane sauce

To serve, pour the sauce over the steak while the sauce and steak are still warm. You can slice the steak or serve whole. Diane sauce can be used to make a pasta bake, as a sauce for stuffed jacket potatoes, or to heat in a pan together with leftover roast meat so the roast meat becomes juicy and tasty. For how to store Diane sauce, transfer leftovers to an airtight container and place in the fridge for up to 3 days. To freeze, place in a freezer-safe bag and freeze for up to 3 months.

Love this recipe?

Follow the tips and our recipe for Diane sauce to make an unforgettable meal for your next Friday night in, date night or intimate dinner party. Diane sauce goes great with other proteins, especially simply seasoned ones like healthy lemon and paprika roast chicken, crumbed pork chop with cheesy vegetables and mushroom and beef mince burgers.