Onglet steak with green garlic butter and potato puree

AT A GLANCE

  • Serves 6 people

  •  
  • Steak and potatoes
  • 2 kg mashing potatoes, such as Dutch cream or desiree
  • 100 gm butter, softened
  • 200 ml pouring cream
  • 1.8 kg (about 2) onglet steaks, cut into 6 pieces (see note)
  • 50 ml olive oil
  • To serve: watercress sprigs
  •  
  • Green garlic butter
  • 8 cloves garlic, peeled
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • 250 gm unsalted butter, softened
  • 2 spring onions, finely chopped
  • 2 tbsp finely chopped French tarragon
  • 2 tbsp pastis or other anise-flavoured liqueur
01   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.
02   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.
03   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.
04   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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS

FEATURED IN

Jul 2007

Jul 2007

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