Ingredients
Method
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400g King Cut T-bone steaks 10.0 x
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Salt and Pepper
Sauce
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Oil 30.0 ml
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Ground Garlic 30.0 g
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Brandy 60.0 ml
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GF Worcestershire 150.0 ml
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Cream 300.0 ml
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Water, hot 300.0 ml
Potato Aioli
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Smoked Garlic, peeled 100.0 g
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Olive oil 200.0 ml
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Water 500.0 ml
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Salt 10.0 g
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Cream 200.0 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.