Question Author
Askyourgran....
My Diane sauce...
Mushrooms
Shallots
Garlic
Brandy
Mustard
Cream
Salt & Pepper
I would cook your steak and then set aside. In the same pan cook the onions, mushrooms and garlic. Take them out of the pan....add brandy to the pan and set alight (I use a miniature brandy) add the mushrooms and onions back....add cream and mustard..and season. I also add any juice that has come out of the steak while it's been resting.
I don't actually use measurements....Dijon mustard is best and I use approx 2 teaspoons.