Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

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