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Onglet steak with green garlic butter and potato puree

Australian Gourmet Traveller main course recipe for onglet steak with green garlic butter and potato puree

By Rodney Dunn
  • Serves 6
Onglet steak with green garlic butter and potato puree
Onglet steak with green garlic butter and potato puree


Steak and potatoes
  • 2 kg mashing potatoes, such as Dutch cream or desiree
  • 100 gm butter, softened
  • 200 ml pouring cream
  • 1.8 kg onglet steaks, cut into 6 pieces (see note) (about 2)
  • 50 ml olive oil
Green garlic butter
  • 8 cloves garlic, peeled
  • 1 cup flat-leaf parsley leaves (loosely packed)
  • 250 gm unsalted butter, softened
  • 2 spring onions, finely chopped
  • 2 tbsp finely chopped French tarragon
  • 2 tbsp pastis or other anise-flavoured liqueur


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    To serve, divide potato purée among plates, top with steak and slices of butter and serve with watercress sprigs to the side.


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.

  • Author: Rodney Dunn