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Onglet Steak & Roosevelt Potatoes

Onglet Steak & Roosevelt Potatoes

Wednesday, 7 January 2015 08:04:19 Europe/London

Ingredients;

  • 1 Tom Hixson Uruguayan Onglet
  • 6 Roosevelt red potatoes
  • 1 tablespoon olive oil
  • 1 clove garlic, sliced thinly
  • 1 sprigs thyme
  • 100 g butter
  • 4 banana shallots, finely chopped
  • 250g butter
  • Generous splash port
  • 1 dash olive oil

 

Method;

  1. For the potatoes; preheat the oven to 160C/ Gas 3. Slice the potatoes into halves. In an ovenproof frying pan, heat the oil, garlic and thyme. Add the potato slices, flat-side down and cook for 2 minutes.
  2. Add the butter to the pan and allow to melt, do not shake the pan. Transfer the pan to the oven and cook for 30-40mins (or until you can easily put a knife through the potatoes.
  3. For the port butter; in a frying pan, gently fry the shallots in a knob of the butter. Add a generous amount of port (the more you add the sweeter your butter will be) Simmer the port until it has reduced to about 1 teaspoon.
  4. Add the butter a little at a time, along with salt and pepper, to taste. Pour the butter into a suitable container and leave to cool slightly. Cover the butter and place in the fridge to set. Once the butter has become less liquid, spread it onto a sheet of cling film and wrap it tightly into a sausage shape with more cling film. Chill the butter in the fridge until you are ready to serve.
  5. For the Onglet Steak; bash the steak to thin it out. Heat the olive oil in a pan until very hot and fry the steak for on minute on each side. Remove the steak from the pan and leave to rest, covered in aluminium foil and place in a warm place.
  6. To serve, use a warm knife to cut slices of the port butter. Serve the steak with the potatoes and a couple of slices of the port butter – the remaining port butter can be left in the fridge for up to 3 days and can used for other dishes.

For more delicious cuts of meat, visit the UK meat wholesales Tom Hixson.

Posted By

george hixson

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