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.

Oil 30.0 ml
Ground Garlic 30.0 g
Brandy 60.0 ml
GF Worcestershire 150.0 ml
Cream 300.0 ml
Water, hot 300.0 ml
KNORR Jus Gluten Free 1.8kg 75.0 g

KNORR Jus Gluten Free 1.8kg

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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.
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.