Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce
by Andy McLeish
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Ingredients
Fresh Meat
500g of onglet, trimmed (save the trimmings for the sauce)
400g of beef trimmings, or cheap beef cut, diced
100g of pancetta lardons
Dairy
clarified butter
200ml of double cream
100g of butter
1 knob of butter
1 knob of butter
Store Cupboard
salt
salt
pepper
salt
chicken stock, approximately 250ml
salt
pepper
Fruit & Vegetables
3 Désirée potatoes, large
2 shallots, roughly sliced
2 garlic cloves, sliced
200g of silverskin onions, small, peeled
1 garlic clove, crushed
100g of girolles
100g of trompette mushrooms
Oils & Vinegars
50ml of olive oil
olive oil
olive oil
Salad & Fresh Herbs
3 sprigs of thyme
5 sprigs of thyme
1 tsp parsley, chopped
Beverages
200ml of red wine
Delicatessen
550ml of veal stock