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King Cut T Bone, Dianne Sauce, Smoked Garlic, 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.

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

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

Sauce

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

Preparation

  1. Method

    Season the steaks and cook until desired liking.

  2. 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.

  3. 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.

  4. Serving suggestion

    Grilled baby fennel, matchstick fries, pepper puree and potato aioli.