Onglet Steak & Chips (200g) Recipe

Prepare potatoes: cut peeled potatoes into even 1cm–1.5cm batons. Rinse in cold water until water runs clear to remove starch, then drain and pat completely dry with a clean tea towel or paper towels.

Par‑cook (blanch) chips: heat 200 ml of the frying oil (or deep fryer to 140°C/285°F). Fry potatoes in batches for 4–5 minutes until soft but not coloured. Remove with a slotted spoon and drain on paper towel. Let cool for at least 10 minutes (can be held at room temperature).

Final fry and season: increase oil temperature to 180°C/355°F. Fry the chilled par‑cooked chips in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towel, sprinkle fine sea salt to taste (about 1 tsp across batch) and keep warm in a low oven (90–100°C) while cooking steak and sauce.

Sweat shallot: melt 15 g butter in a small sauté pan over medium heat. Add the finely chopped shallot and cook gently for 2–3 minutes until soft and translucent but not browned.

Add peppercorns and flambé: add the crushed green peppercorns to the shallot. Pour in the brandy or Cognac, carefully ignite with a long match or let the alcohol bubble for 30 seconds to burn off alcohol (optional). Allow flames to subside.

Reduce with stock: add the beef stock and bring to a simmer. Reduce by about half until slightly thickened, 3–5 minutes.

Finish with cream and seasoning: lower the heat and stir in the double cream and Dijon mustard (if using). Simmer gently for 1–2 minutes until sauce coats the back of a spoon. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm on very low heat; do not boil vigorously.

Bring steak to room temperature: remove the 200 g onglet steak from the fridge 20–30 minutes before cooking and pat dry with paper towel.

Season: sprinkle both sides of the steak evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper; press lightly so it adheres.

Sear steak: heat a heavy-based frying pan or cast-iron skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Place the steak in the pan and sear undisturbed for about 2–3 minutes until a deep brown crust forms.

Flip and baste: turn the steak and add 10 g unsalted butter, the crushed garlic (optional) and thyme sprig. Tilt the pan and spoon the melted butter over the steak repeatedly for 1.5–2 minutes. For medium-rare aim for an internal temperature of 52–55°C (125–130°F); adjust time for desired doneness (less time for rare, more for medium).

Rest: transfer steak to a warm plate or board and rest for 5–7 minutes to allow juices to redistribute. While resting, finish the peppercorn sauce and reheat chips briefly if needed.

Slice and plate: slice the onglet steak against the grain into 1 cm thick slices. Arrange slices on a plate alongside a portion of freshly fried chips.

Sauce and garnish: spoon the warm peppercorn sauce over the sliced steak or serve alongside in a small jug. Scatter chopped parsley over the chips and steak, and serve with a lemon wedge if desired.