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Onglet with Brown Butter Dressing

Our take on classic carpaccio, with a rich brown butter and mustard dressing.

    Ingredients

    • 3 400g onglet steak
    • 50g salted butter
    • 50g Berskwell or parmesan cheese
    • 20g sherry vinegar
    • 50g finely diced shallot
    • 40g wholegrain mustard
    • 10g English mustard
    • Handful of chopped chives
    • 3 cloves of garlic
    • A few sprigs of thyme and or rosemary
    • Olive oil
    • Small handful of rocket leaves to garnish

    Method:


    Serves 2

    1

    Marinade the steaks for at least 24 hours before cooking.

    2

    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.

    3

    Take the steaks out of the fridge at least an hour before cooking.

    4

    Remove any large pieces of garlic and herb from the steak, and season to taste with salt and cracked black pepper.

    5

    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.

    6

    Add the butter to the hot pan that you cooked the steak in, and gently brown it.

    7

    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.

    8

    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.

    Ingredients

    • 3 400g onglet steak
    • 50g salted butter
    • 50g Berskwell or parmesan cheese
    • 20g sherry vinegar
    • 50g finely diced shallot
    • 40g wholegrain mustard
    • 10g English mustard
    • Handful of chopped chives
    • 3 cloves of garlic
    • A few sprigs of thyme and or rosemary
    • Olive oil
    • Small handful of rocket leaves to garnish
    ...

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