Grilled Onglet with Sautéed Wild Mushrooms, Pancetta, Potato Puree and Red Wine Sauce

Cooking Time
180 Minutes
Portions
4

Ingredients

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  • g onglet, trimmed (save the trimmings for the sauce)
  • g of Grapeseed Oil.
  • g Désirée potatoes, large
  • ml single cream
  • g unsalted butter
  • g salt
  • g pepper
  • ml olive oil
  • g beef trimmings, diced
  • g shallots, roughly sliced
  • g garlic cloves, sliced
  • g sprigs thyme
  • g of unsalted butter
  • ml CHEF® Red Wine Sauce
  • ml CHEF® All Natural Veal Stock
  • g silverskin onions, small, peeled
  • g of unsalted butter
  • g thyme sprigs
  • g garlic clove, crushed
  • ml CHEF® All Natural Chicken Stock
  •   tb.sp olive oil
  • g pancetta lardons
  • g girolles
  • g trompette mushrooms
  •   tsp parsley, chopped
  •   tb.sp olive oil

  • 1

    Step 1

    Preheat the oven to 180°C/gas mark 4.
  • 2

    Step 2

    To begin, make the potato purée. Wash the potatoes, and bake for about 2 hours in a preheated oven until they are soft in the middle.
  • 3

    Step 3

    Remove the potatoes from the oven and whilst they are still hot, cut them in half and scoop out the soft flesh. Pass the flesh through a sieve quickly with a spatula.
  • 4

    Step 4

    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. Season the purée with salt and pepper, then add the olive oil and beat again until all of the oil has been mixed in. Cover and leave in a warm place until needed.
  • 5

    Step 5

    To make the red wine sauce, place a pan over a medium heat. Once the pan is heated, add the beef trimmings and brown them well to release the fat. Add the shallots, garlic and thyme and cook until it is all caramelised.
  • 6

    Step 6

    Add the 10g of butter, allow to coat and caramelise a little more, then add the CHEF® Red Wine Sauce to deglaze. Allow the sauce to bubble for a few minutes, then add the CHEF® All Natural Veal Stock. Reduce the heat and allow the sauce to bubble gently for 20 minutes.
  • 7

    Step 7

    To prepare the onions, add a dash of oil to a hot frying pan and add the peeled onions. To cook them, shake the pan occasionally over the heat until the onions are nicely coloured. Add 10g of butter, followed by the garlic and thyme. Add the CHEF® All Natural Chicken Stock and then reduce it, shaking the pan to coat the onions in the stock. By the time the stock has cooked down, the onions should be cooked through. Pass the sauce through a piece of muslin cloth, into a clean saucepan and season to taste.
  • 8

    Step 8

    Add the pancetta to a hot pan with a 1 tb.sp oil and colour nicely, tossing until it is a golden brown on all sides. Add the girolles and cook these until golden, then add the trompettes and cook down. Sprinkle with the parsley and pepper. Finally add the silverskin onions to complete the garnish.
  • 9

    Step 9

    Season the onglet and place on a hot grill. Occasionally brush it with the clarified butter. Grill both sides for about 3-4 minutes until medium rare, then remove from the grill and rest for 2 minutes in a warm place.
  • 10

    Step 10

    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 CHEF® Red Wine Sauce.

Ingredients

  • 500 g onglet, trimmed (save the trimmings for the sauce)
  • 20 g of Grapeseed Oil.
  • 3 g Désirée potatoes, large
  • 100 ml single cream
  • 25 g unsalted butter
  • 2 g salt
  • 2 g pepper
  • 50 ml olive oil
  • 400 g beef trimmings, diced
  • 2 g shallots, roughly sliced
  • 2 g garlic cloves, sliced
  • 3 g sprigs thyme
  • 10 g of unsalted butter
  • 200 ml CHEF® Red Wine Sauce
  • 550 ml CHEF® All Natural Veal Stock
  • 200 g silverskin onions, small, peeled
  • 10 g of unsalted butter
  • 5 g thyme sprigs
  • 1 g garlic clove, crushed
  • 250 ml CHEF® All Natural Chicken Stock
  • 1 tb.sp olive oil
  • 100 g pancetta lardons
  • 100 g girolles
  • 100 g trompette mushrooms
  • 1 tsp parsley, chopped
  • 1 tb.sp olive oil