Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce
This sumptuous grilled onglet recipe from Andy McLeish demonstrates how taking care over the preparation and paring of ingredients pays off in bounds. A simple garnish of tender silverskin onions, girolles, trompettes and pancetta make the perfect accompaniment to the intensely-flavoured, tender beef onglet, served on a bed of creamy mash and drizzled with a voluptuous red wine sauce.
First published in 2016
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Ingredients
Metric
Imperial
Grilled onglet
- 500g of onglet, trimmed (save the trimmings for the sauce)
- clarified butter
- salt
Potato purée
- 3 Désirée potatoes, large
- 200ml of double cream
- 100g of butter
- salt
- pepper
- 50ml of olive oil
Red wine sauce
- 400g of beef trimmings, or cheap beef cut, diced
- 2 shallots, roughly sliced
- 2 garlic cloves, sliced
- 3 sprigs of thyme
- 1 knob of butter
- 200ml of red wine
- 550ml of veal stock
- salt
Silverskin onions
- 200g of silverskin onions, small, peeled
- 1 knob of butter
- 5 sprigs of thyme
- 1 garlic clove, crushed
- chicken stock, approximately 250ml
- olive oil
Mushrooms and pancetta
- 100g of pancetta lardons
- 100g of girolles
- 100g of trompette mushrooms
- 1 tsp parsley, chopped
- olive oil
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
To begin, make the potato purée. Wash the potatoes, sprinkle with salt and bake in a preheated oven until soft in the middle, for about 2 hours. Remove from the oven and whilst still hot, cut them in half and scoop out the soft flesh
- 3 Désirée potatoes, large
- salt
3
Pass the flesh through a sieve quickly with a spatula. In a heavy-based pan, bring the cream and butter to the boil. Add the sieved potato and beat over the heat with a wooden spoon
- 100g of butter
- 200ml of double cream
4
Season the purée with salt and pepper, then add the olive oil and beat again until all of the oil is incorporated. Cover and leave in a warm place until needed
- pepper
- 50ml of olive oil
5
To make the red wine sauce you will need additional trimmings from the onlget and can use any cheap cut to make up the 400g. Place a pan over a medium heat. Once hot, add the beef trimmings and brown well to colour and release the fat
- 400g of beef trimmings, or cheap beef cut, diced
6
Add the shallots, garlic and thyme and cook until everything is nicely caramelised
- 3 sprigs of thyme
- 2 shallots, roughly sliced
- 2 garlic cloves, sliced
8
Add the veal stock, allow to come to a simmer then reduce the heat and allow the sauce to bubble gently for 20 minutes
- 550ml of veal stock
9
To prepare the onions, add a dash of oil to a hot frying pan and add the peeled onions. Cook, shaking the pan occasionally, until the onions are nicely coloured
- olive oil
- 200g of silverskin onions, small, peeled
10
Add a large knob of butter, followed by the garlic and thyme. Add the chicken stock and cook down until reduced, shaking the pan to coat the onions in the stock. By the time the stock has cooked down, the onions should be cooked through
- 1 garlic clove, crushed
- 1 knob of butter
- 5 sprigs of thyme
- chicken stock, approximately 250ml
11
Pass the sauce through a piece of muslin into a clean saucepan and season to taste
12
Add the pancetta to a hot pan with a tiny drop of oil and colour nicely, tossing until golden brown all over
- olive oil
- 100g of pancetta lardons
13
Add the girolles, cook until golden, then add the trompettes and cook down. Sprinkle with the parsley, salt and pepper, then add the silverskin onions to complete the garnish
- 100g of trompette mushrooms
- 100g of girolles
- pepper
- 1 tsp parsley, chopped
- salt
14
Season the onglet and place on a hot grill, occasionally brushing with clarified butter. Grill both sides until medium rare – this should take about 3–4 minutes – then remove from the grill and rest for 2 minutes in a warm place
- salt
- clarified butter
- 500g of onglet, trimmed (save the trimmings for the sauce)
15
To serve, place a spoonful of potato purée on a plate, slice the onglet and place over the top of the purée. Place a generous spoonful of the mushroom and mushroom mixture over the top and finish with a little red wine sauce
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