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.

Ingredients

    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 1/2 ounce container purchased duck and veal demiglace sauce
    2 tablespoons cornstarch
    2 teaspoons Dijon-style mustard
    1 tablespoon snipped fresh parsley
    1 tablespoon butter
 

Directions

1. 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.
2. 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 information

Per Serving: 

cal. (kcal) 92, 

Fat, total (g) 4, 

chol. (mg) 6, 

sat. fat (g) 2, 

carb. (g) 4, 

pro. (g) 3, 

vit. A (IU) 146, 

vit. C (mg) 1, 

sodium (mg) 237, 

calcium (mg) 10, 

iron (mg) 0, 

Percent Daily Values are based on a 2,000 calorie diet
 

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