Onglet with Brown Butter Dressing
Our take on a classic carpaccio, with a rich brown butter and mustard dressing.
Marinade the steaks for at least 24 hours before cooking.
Peel and roughly chop the garlic and herbs and rub over the onglet steaks with a generous amount of olive oil. Leave to marinade in the fridge overnight.
Take the steaks out of the fridge at least an hour before cooking.
Remove any large pieces of garlic and herbs from the steak, and season to taste with salt and cracked black pepper.
Cook in a very hot pan for 1-2 minutes max on each side, before removing from the pan, covering with foil and leaving to rest for 5 minutes while you make your dressing.
Add the butter to the hot pan that you cooked the steak in, and gently brown it.
Remove from the heat and let cool for a minute or so before adding the shallot and vinegar. Return the pan to a gentle heat to loosen the butter, adding the mustards and chopped chives once liquid again. Season to taste.
Slice your onglet steak against the grain and arrange on a plate. Garnish with some rocket leaves, the shaved cheese, and spoon over the brown butter dressing liberally.