Onglet steak with green garlic butter and potato puree
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Serves
6
| Steak and potatoes |
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2 kg
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mashing potatoes, such as Dutch cream or desiree
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100 gm
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butter, softened
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200 ml
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pouring cream
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1.8 kg (about 2)
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onglet steaks, cut into 6 pieces (see note)
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50 ml
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olive oil
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To serve:
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watercress sprigs
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| Green garlic butter |
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8 cloves
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garlic, peeled
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1 cup (loosely packed)
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flat-leaf parsley leaves
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250 gm
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unsalted butter, softened
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2
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spring onions, finely chopped
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2 tbsp
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finely chopped French tarragon
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2 tbsp
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pastis or other anise-flavoured liqueur
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1
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For green garlic butter, combine garlic with a pinch of salt in a mortar and, using a pestle, crush to a paste. Add remaining ingredients and stir to combine. Spoon butter onto a piece of plastic wrap, roll into a cylinder and refrigerate until required. Butter will keep, refrigerated, in an airtight container for up to 2 weeks.
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2
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Place potatoes in a large saucepan, cover with cold salted water and bring to the boil over high heat. Cook for 15 minutes or until tender. Drain and peel, press through a potato ricer or mash, then return to saucepan. Add butter and cream and stir over low heat until smooth. Season to taste with sea salt and freshly ground black pepper.
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3
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Season steak and set aside. Heat oil in a frying pan over medium-high heat, add steak and cook for 3-4 minutes each side for medium rare or until cooked until your liking. Transfer to a plate, cover with foil and rest for 5 minutes.
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4
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To serve, divide potato purée among plates, top with steak and slices of butter and serve with watercress sprigs to the side.
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Note Onglet is a cut of beef and is available from Vic’s Premium Quality Meat but may need to be pre-ordered. Substitute with your favourite cut.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers