King Cut T-Bone with Smoked Garlic and Bourbon Dianne

Name: King Cut T-Bone with Smoked Garlic and Bourbon Dianne
Yield: 10
Ingredients: 10.0x 400g King cut T-Bone steaks; 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

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

No need to stick to the exact traditional recipe for Dianne! Take this recipe, for example, has Diane roots but is reinvented for more flavour!

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Method

400g King cut T-Bone steaks 10.0 x

Dianne

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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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Cream 100.0 ml
Water 1.0 l

Beef

Main Meals

Australian

American

Casual Dining

Steaks

No need to stick to the exact traditional recipe for Dianne! Take this recipe, for example, has Diane roots but is reinvented for more flavour!

...

Preparation

Method
- Cook the steaks to the desired liking.
Dianne
- Lightly sauté the smoked garlic puree then add the bourbon and reduce by half. Add the Worcestershire and water.
- Whisk in the KNORR Gluten Free Rich Brown Gravy and cream, until boiling. Remove from heat.
To Serve
- Pour the sauce over the steak and garnish with deep fried shallots.