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
-
400g King Cut T-bone steaks 10 x
-
Salt and Pepper
Sauce
-
Oil 30 ml
-
Ground Garlic 30 g
-
Brandy 60 ml
-
GF Worcestershire 150 ml
-
Cream 300 ml
-
Water, hot 300 ml
Potato Aioli
-
Smoked Garlic, peeled 100 g
-
Olive oil 200 ml
-
Water 500 ml
-
Salt 10 g
-
Cream 200 ml
Preparation
-
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.
-
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.
-
Serving suggestion
Grilled baby fennel, matchstick fries, pepper puree and potato aioli.