Onglet Steak with Red Wine Shallots and Cheat’s Real Chips

Onglet Steak & Home ChipsI initially regretted choosing this recipe from this months BBC Good Food Magazine as my butcher didn’t have any onglet steak on hand so I had to order it in and my close second choice from the magazine, Nadia Hussain’s Chocolate lime fondants, looked so good and all the ingredients could be bought easily. Once I was finally able to make this steak and chips I was blown away by the flavour and the price! This massive chunk of cow only cost me €6 and comfortably fed four of us.

The chips were so easy as well as being beautifully crunchy on the outside and nice and fluffy on the inside. I have never deep-fried chips before because I always felt that the oil had to be piping hot before the chips went in otherwise they would absorb the oil and become really soggy and horrible. I know insuring the oil is hot is a good rule-of-thumb for most other foods but I guess maybe raw potato just isn’t very absorbent because these raw chips were just covered in oil, brought to the boil and allowed to fry until golden. How long it takes to bring the oil to the boil, obviously depends on how much you need to cover your chips so I would suggest making the red wine shallots ahead and then starting the chips a good while before doing the steak. How long before depends on how you would like it cooked. I gave my piece 4 minutes a side and it was beautiful though very rare. If you would prefer it medium-rare or medium, I would add another minute or two per side. The magazine says that this cut doesn’t suit well done though so if you like it well done then maybe get a different cut, or better yet, just have a sandwich.

Onglet Steak with Red Wine Shallots and Cheat’s Real Chips

Ingredients

  • 600 g Onglet/Hanger steak
  • 9 shallots, thinly sliced
  • 75 g butter
  • 1 fresh bay leaf
  • A sprig or two of thyme
  • 1 tsp flour
  • 300 ml red wine
  • 1 Kg Maris Piper potatoes
  • Sunflower oil for deep frying
  • 3 tsp sea salt flakes
  • 1 small bunch of parsley
  • 3 tsp Dijon mustard

Instructions

  1. Trim the steak of any excess fat.
  2. Melt a third of your butter in a pan and add the beef trimmings, half the shallots, the bay leaf and thyme and allow to fry for a few minutes until lightly browned.
  3. Add the flour. Stir in and cook for 2 minutes before adding the red wine.
  4. Bring to the boil and cook for a few minutes until it has reduced by half and is thicker and syrupy.
  5. Pass through a fine sieve, discarding the shallots and reserving the jus until later.
  6. Peel the potatoes and cut into chunky chips.
  7. Put the chips into a large, deep pan and cover them with sunflower oil. The oil should come to 2 cm above the chips. Put the pan on a high heat to bring the oil to the boil and allow cook for about 30 minutes or until golden, stirring with a wooden spoon regularly to prevent the sticking.
  8. With a meat mallet, hammer out the steak so it has an even thickness of at least an inch. If you don't have a mallet, cover it with cling or parchment and bash it with a rolling pin.
  9. Season both sides generously with salt.
  10. Melt another third of your butter in a hot frying pan. Once it's foaming, add the steak and leave it for 4 minutes untouched before turning and leaving for another 4 minutes for rare. 5 minutes/side for medium-rare, 6 minutes/side for medium.
  11. Remove the steak to rest and add the remaining third of butter to the same pan you fried your steak followed by the remaining shallots and allow cook for a few minutes until lightly browned and caramelised.
  12. Pour in your red wine jus from earlier and bring to a simmer. Add any resting juices from the beef.
  13. Carve the steak into thin strips and arrange on a serving platter. Spoon over the red wine shallots and sprinkle with chopped fresh parsley.
  14. Remove the chips from the oil with a slotted spoon, put them on a kitchen towel-lined tray and sprinkle with salt.
  15. Remove to a serving bowl and serve the steak and chips with some Dijon mustard to the side.
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