Steak Diane Sauce
2 cups bone broth
1 Tbsp grass-fed butter
1 shallot, finely diced
3 cloves garlic, minced
3 Tbsp coconut amino’s/tamari
1/2 tsp mustard powder
1 Tbsp red wine vinegar
1 heaped Tbsp tapioca flour
2 Tbsp coconut milk
1-2 Tbsp parsley, chopped
Once you have cooked your steak in a large pan, remove it and set aside to rest.
In the pan, on a medium to high heat, place the butter and de-glaze the pan.
Add the shallots and garlic to the butter and cook until translucent, for approximately a minute. Make sure to keep stirring them around the pan. You don’t want them to brown, but to soften.
Now add the bone broth and simmer for 1 minute on high to reduce the liquid.
Then place the coconut amino’s/tamari, mustard powder, and red wine vinegar and whisk through well. Cook for yet another minute.
Next, whisk the tapioca flour through. It will now start to thicken.
At this point I transfer it into my Thermomix bowl, but you can continue in the pan. I prefer the texture smoother by blending in the Thermomix.
I blend the sauce now for 7 seconds at speed 6.
Add the coconut milk and chopped parsley and mix through on ‘Reverse’ speed 3 for 5 – 10 seconds.
Serve on your perfectly cooked steak and enjoy!