This is an easy version of the steak Diane sauce which is popular on rump steaks in outback pubs across Australia. It is not to be confused with the flambe steak Diane that can be found across America.
As it is a fairly simple recipe, it makes a great camping sauce to accompany your campfire-grilled steaks. The garlic and tomato flavors of the sauce complement the hearty beef of the steaks.
Some of the pub recipes are even more simplified than this including one which was canned tomato soup with extra garlic as their version of this sauce. So feel free to adapt this recipe as necessary, because the variations are endless.
Steak Diane Sauce Recipe
- 1 tablespoon salted butter
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 dash red wine or beef stock
- 1/2 cup heavy cream
- salt to taste
- In a frypan over medium heat, melt the butter, then add the garlic.
- Add the tomato paste and stir. When it starts to stick, add the dash of wine or beef stock. This should create a smooth paste.
- Add the cream to the garlic and tomato sauce. Stir to combine and make smooth.
- Taste the sauce and adjust with salt, additional wine, or cream. Serve hot over your choice of cooked steak.