Glazed onglet steak with brown butter mash, crispy shallots and madeira
Submitted - Ben
IngredientsFor the crispy shallots:
2 banana shallots, very finely sliced into rings
2 tbsp plain flour
500ml sunflower oil
For the mash:
800g floury potatoes, cut into chunks
150g unsalted butter
For the onglet:
600-700g British grass-fed onglet steak, sliced into 4 even pieces
50g unsalted butter
A few fresh thyme sprigs
2 whole garlic cloves, bashed
Method01.Put the sliced shallots and the flour in a small bowl with plenty of salt, then rub the flour into the shallots to coat. Heat the oil in a small frying pan until it shimmers, then throw in a piece of shallot – if it sizzles the oil is hot enough. Cook the shallots in 2 batches over a high heat until golden and crisp. Remove with a slotted spoon to a plate lined with kitchen paper and set aside.
02.For the mash, put the potatoes in a large pan of salted boiling water and cook for 15-20 minutes until very tender. Drain in a colander and leave to steam dry for 5 minutes, then pass through a ricer until very smooth (if you don’t have a ricer and still want restaurant-smooth mash, push the potatoes through a fine sieve using a dough scraper or the back of a large spoon).
03.Melt the butter for the mash in a saucepan then, once melted, turn up the heat and bubble until the milk solids turn brown and the butter smells biscuity. Immediately pour the milk into the pan to stop the butter burning, then add it to the potatoes and mix in with a generous pinch of salt until smooth. Set aside.
04.To cook the steak, heat a large heavy-based frying pan over a high heat. Rub the steaks with oil and season well with salt. Once the pan is very hot, add the steaks and fry for 2½ minutes on one side, pressing the steaks down into the pan with a spatula, so they colour well, then flip them and fry for 2½ minutes on the other side. After around a minute and a half on the second side, add the butter, thyme and garlic to the pan. Once the butter melts, tip the pan so the butter pools, then keep spooning it over the steaks as they cook. Once they’ve had their cooking time, remove the steaks to a plate, cover loosely with foil and leave to rest.
05.Put the pan back over a high heat, pour in the madeira and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bubble the madeira to reduce and form a sauce with the butter (give it a whisk if it doesn’t come together), then taste and season with more salt and plenty of black pepper. Strain into a jug.Gently reheat the mash. Slice the steaks and stir the resting juices into the sauce. Put swirls of mash on each plate, top with the steaks, a drizzle of the sauce and a tangle of crispy shallots, then serve with steamed greens or a salad.
CommentsMake the mash up to 24 hours ahead and keep covered in the fridge. Reheat in the microwave or on the hob, stirring often, with an extra splash of milk to stop it drying out.
Make the crispy shallots up to 6 hours ahead and keep in an airtight container somewhere cool and dry. Warm in a low oven to crisp them up again before serving, if you like.
Onglet (also known as hanger steak) is an inexpensive cut from near the cow’s diaphragm. Its proximity to the liver gives the meat a rich, beefy, almost offally flavour. It needs to be rested properly after cooking and served pink, otherwise it can be tough. If you don’t have a good butcher who can supply you, just use your favourite steak cut.
Grass feeding is a more ethical way to feed cattle compared to grain feeding, and the meat tends to have a better flavour too.
Go for a classic red bordeaux here: ideally a merlot-rich st-emilion or pomerol, decanted to bring out its aroma.