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  3. King Cut T Bone, Dianne Sauce, Smoked Garlic, Potato Aioli
  1. Inspiring food service recipes for Australia

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

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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Ingredients per serve

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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

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.

...

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.
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