oh yes, i like diane sauce when out at restaurants, but we tend not to have any alcohol in house unless its wine brought round by visitors so the philidelphia one is sort of my own version of diane
red - I usually just do a circle. If you were really adventurous I guess you could make the butter any shap you want - a flower, or a scale model of the Titanic.....
Hey Mrs O - one of those trendy catalogues the other day had an ice cube mould, half in the shape of an iceberg and the other half Titanic-shaped. You could use those for butter, I guess!
I fry some mushrooms and garlic, add brandy and the meat juices and reduce and then stir in creme fraiche, black pepper and salt. Sometimes I fry steak rather than grill and pour the sauce over the steak before serving so that all the juices are in the sauce.