Onglet with Café de Paris butter and frites
This is a quick way to cook crisp French fries. If you have more time, stand them at room temperature until dry (about 4 hours) after the first deep-frying.
Search for similar recipes...
Onglet with Café de Paris butter and frites
Serves
4
Cooking Time
30 mins
|
For deep-frying:
|
vegetable oil
|
|
3
|
sebago potatoes (about 1kg), cut into thin chips, rinsed under cold water, dried well
|
|
4
|
pieces onglet steak (200gm each; see note), at room temperature
|
| Café de Paris butter |
|
125 gm
|
softened butter
|
|
1½ tbsp
|
each finely chopped chives, tarragon and parsley
|
|
2
|
golden shallots, finely chopped
|
|
1
|
garlic clove, crushed
|
|
1 tbsp
|
capers in vinegar, finely chopped
|
|
3
|
anchovy fillets, finely chopped
|
|
2 tsp
|
Worcestershire sauce
|
|
2 tsp
|
lemon juice
|
|
½ tsp
|
Indian curry powder, such as korma
|
|
½ tsp
|
sweet paprika
|
|
1
|
Preheat oven to 200C. Preheat oil in a saucepan to 140C. Deep-fry chips in batches until just cooked (3-5 minutes; be careful as hot oil will spit), drain well, pat dry with absorbent paper. Transfer to an oven tray lined with baking paper and bake until dry (15 minutes).
|
|
2
|
Meanwhile, heat a large ovenproof frying pan over high heat, add steaks and cook, turning occasionally, until cooked rare (2-4 minutes each side). Transfer to oven and cook until medium-rare (3-5 minutes).
|
|
3
|
For Café de Paris butter, beat ingredients in a bowl to combine, season to taste, set aside.
|
|
4
|
Increase oil to 180C. Deep-fry chips until golden and crisp (5-10 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste and serve with steak topped with Café de Paris butter.
|
Note Onglet steak is also known as hanger steak.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Kirsty Cassidy