King Cut T Bone, Dianne Sauce, Smoked Garlic and Potato Aioli
This Dianne sauce is a variation of a sauce Marco Pierre White created during his visit down under.
It’s more intense than your usual Dianne sauce due to the quantity of Worcestershire, but pairs well with a flame-grilled steak.
Ingredients
Method
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400g King Cut T-bone steaks 10 x
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Salt and Pepper
Sauce
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Oil 30 ml
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Ground Garlic 30 g
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Brandy 60 ml
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GF Worcestershire 150 ml
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Cream 300 ml
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Water, hot 300 ml
Potato Aioli
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Smoked Garlic, peeled 100 g
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Olive oil 200 ml
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Water 500 ml
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Salt 10 g
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Cream 200 ml
Preparation
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Method
Season the steaks and cook until desired liking. -
Sauce
- Heat oil and sweat off the garlic, add the brandy and the Worcestershire and reduce by 1/4. Add the cream, water and whisk in the KNORR Jus, stir until thickened over heat.
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Potato Aioli
- Simmer the garlic in the oil until soft without colour. Set aside and allow to cool.
- Boil the water and whisk in the KNORR Superior Mashed Potato Mix.
- Place the made up mash in a Robot Coupe and add the cream and garlic, blend at high speed and slowly add the oil until smooth. Season with the salt.
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Serving suggestion
Grilled baby fennel, matchstick fries, pepper puree and potato aioli.
