Diane sauce

2 pieces of good rump or sirloin steak
Salt
Freshly ground black pepper
2 eschalots, sliced
1/2 cup port wine (or red wine, or brandy)
2 tsp seeded mustard
2 Tbsp Worcestershire Sauce
1/2 cup beef stock
2 Tbsp cream

Trim the steak of fat. Season with salt and black pepper.
Heat a frypan, add half the butter and then cook the meat to your
preferred 'doneness'. Remove and keep warm.
Add the rest of the butter to the pan. Sautee the eschalots for a minute
or two. Add the port/wine and 'deglaze' the pan, scraping up any meat
scraps to incorporate them into the sauce.
Add the mustard and stock and cook til thickened. Add the cream. If sauce
is too thick, add a little more wine or water to thin it

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