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

February 28, 2017

his 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.

400g King Cut T-bone steaks 1 x
Salt and Pepper

Oil 3 ml
Ground Garlic 3 g
Brandy 6 ml
GF Worcestershire 15 ml
Cream 30 ml
Water, hot 30 ml
KNORR Jus 7.50 g

Smoked Garlic, peeled 10 g
Olive oil 20 ml
Water 50 ml
Salt 1 g
Cream 20 ml
KNORR Instant Mashed Potato Mix 13 g

Nutritions

Calories
74

Sodium
22mg
0% DV

Fat
3g
5% DV

Protein
8g
16% DV

Carbs
0.4g
0% DV

Fiber
0.4g
1% DV