King Cut T Bone, Dianne Sauce, Smoked Garlic, Potato Aioli

Name: King Cut T Bone, Dianne Sauce, Smoked Garlic, Potato Aioli
Yield: 10
Ingredients: 10.0x 400g King Cut T-bone steaks; 0.0 Salt And Pepper; 30.0ml Oil; 30.0g Ground Garlic; 60.0ml Brandy; 150.0ml GF Worcestershire; 300.0ml Cream; 300.0ml Water, hot; 75.0g KNORR Jus Gluten Free 1.8kg; 100.0g Smoked Garlic, peeled; 200.0ml Olive oil; 500.0ml Water; 10.0g Salt; 200.0ml Cream

King Cut T Bone, Dianne Sauce, Smoked Garlic, Potato Aioli – Recipe

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.

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Method

400g King Cut T-bone steaks 10.0 x
Salt And Pepper

Sauce

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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Bidfood

Gilmours

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Potato Aioli

Smoked Garlic, peeled 100.0 g
Olive oil 200.0 ml
Water 500.0 ml
Salt 10.0 g
Cream 200.0 ml

Beef

Local Favourites

Other European

Casual Dining

Main Meals

Steaks

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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.