King Cut T-Bone with Smoked Garlic and Bourbon Diane

Name: King Cut T-Bone with Smoked Garlic and Bourbon Diane
Yield: 10
Ingredients: 10.0x King cut T-Bone steaks (400g); 50.0g Smoked garlic, pureed; 100.0ml Bourbon; 50.0ml GF worcestershire sauce; 100.0g KNORR Rich Brown Gravy Gluten Free 2kg; 100.0ml Cream; 1.0l Water; 0.0n/a Shallots, sliced and deep fried, to serve

King Cut T-Bone with Smoked Garlic and Bourbon Diane – Recipe

There is always room to add a creative twist to traditional classics and keep it interesting for diners. This recipe retains its Diane roots but gets a flavour boost from the addition of smoked garlic puree.

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What you need

King cut T-Bone steaks (400g) 10.0 x
Smoked garlic, pureed 50.0 g
Bourbon 100.0 ml
GF worcestershire sauce 50.0 ml
KNORR Rich Brown Gravy Gluten Free 2kg 100.0 g
KNORR Rich Brown Gravy Gluten Free 2kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Cream 100.0 ml
Water 1.0 l
Shallots, sliced and deep fried, to serve

Casual Dining

Steaks

Main Meals

Local Favourites

Beef

American

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Steak
- Season and cook the steaks to preferred doneness.
Diane
- Lightly sauté the smoked garlic puree, then add the bourbon and reduce by half.
- Add Worcestershire and water.
- Whisk in KNORR Rich Brown Gravy and cream until boiling.
- Remove from heat and set aside.
To Serve
- Pour sauce over steak and garnish with deep fried shallots. Serve.