Name: Onglet with Café de Paris butter and frites
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Onglet with Café de Paris butter and frites

Australian Gourmet Traveller recipe for onglet with Café de Paris butter and frites.

Serves 4

Cook

30M

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.

Ingredients

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

Method

Main

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.