Perfect match: onglet with cabernet merlot

AT A GLANCE

  • Serves 4 people

  • 4 onglet steaks (about 220gm each)
  • 2 tbsp olive oil
  • To serve: watercress salad (optional)
  •  
  • Béarnaise
  • 100 ml white wine vinegar
  • 1 golden shallot, finely chopped
  • 2 black peppercorns, crushed
  • 4 egg yolks
  • 250 gm butter, melted (keep warm)
  • 1 tbsp lemon juice, or to taste
  • 1 tbsp each tarragon leaves and chervil sprigs, finely chopped
  •  
  • Pommes Pont Neuf
  • 4 large russet Burbank potatoes, or other floury potatoes
  • 850 gm (4 cups) duck fat (see note)
01   For béarnaise, simmer vinegar, shallot and peppercorns in a small saucepan over high heat until reduced to 1 tablespoon (5-7 minutes). Combine vinegar reduction and egg yolks in a large heatproof bowl, whisk to combine, then whisk over a saucepan of simmering water (make sure to scrape sides) until thick and fluffy (3-5 minutes). Remove from heat, place bowl on a tea towel to secure, then add melted butter in a thin steady stream, whisking continuously until thick and incorporated (2-3 minutes). Season to taste with lemon juice and freshly ground pepper, stir through herbs, cover, set aside and keep warm.
02   For pommes Pont Neuf, cut potatoes into 1.5cm-thick chips, soak in cold water for 1 hour. Preheat duck fat in a deep-sided saucepan to 140C. Drain potatoes, pat dry with absorbent paper, fry in batches until tender (5-7 minutes), drain on absorbent paper, set aside to cool. Increase temperature to 190C, then fry chips in batches until golden and crisp (3-5 minutes), drain, season to taste, keep warm.
03   Meanwhile, bring a large chargrill to medium-high heat. Drizzle steaks with oil, season to taste and cook to your liking (4-5 minutes each side for medium). Cover loosely with foil and rest for 5 minutes, then serve with béarnaise, pommes Pont Neuf and watercress salad, if desired.

Note Canned duck fat is available from select delicatessens.

Topics:

DRINK SUGGESTION, MAIN, FRENCH, POTATOES, AUTUMN, BEEF, STEAK

Recipe:

ALICE STOREY

Photography:

AMANDA MCLAUCHLAN

Styling:

MIA ASKER AND ALICE STOREY

FEATURED IN

Jul 2009

Jul 2009

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