Difficulty | Serves 6 | Book 2
Method
- Sauté garlic and shallots in a non-stick saucepan that has been coated with cooking spray for 1 minute stirring continuously.
- Add brandy, red wine, stock powder and Worcestershire sauce, bring to boil and simmer 3 minutes stirring occasionally.
- Mix cornflour with water, add to pan and mix using a whisk to avoid lumps. Bring to boil then add both milks, pepper to taste. Once boiled take off heat as evaporated milk can separate when over boiled.
- Trim fat off steaks then grill, BBQ or pan fry to your liking. Spoon Diane sauce equally over each steak.
Suitable to be frozen for 2-3 weeks.
Dietitian's tip
Cream is not added to this recipe. The use of evaporated light milk and cornflour makes the creamy taste and lowers the fat content making the sauce suitable for people with diabetes.
