Ingredients per serve



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


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.



  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.