Seared Onglet Steak, Baby Gem Lettuce, Caesar Dressing, Dripping Breadcrumbs

Shaun Searley

Shaun Searley

12th November 2019

Seared Onglet Steak, Baby Gem Lettuce, Caesar Dressing, Dripping Breadcrumbs

60 min

Onglet is one of the non-prime steak cuts.

It technically counts as offal, but
because it is still a muscle, you get a fibrous, lean meatiness you don’t get with things like
liver or kidneys. It has a particularly unique richness from its location just outside of the stomach and within the diaphragm.

Cook this pink – any more and it will be dry and tough.

Ingredients

Caesar dressing

  • 3 free-range organic egg yolks 1 tbsp Dijon mustard pinch of salt 1 tbsp vinegar 600g vegetable oil lemon juice, to taste salt, to taste 50g boquerones 100g Parmesan, grated salt and freshly ground black pepper, to taste

Dripping breadcrumbs

  • 500g sourdough, crusts removed 80g beef dripping 1 tsp Maldon salt

Brown butter jus

  • 200ml beef sauce see above 250g butter

Assembly

  • 1 tbsp beef dripping 400g onglet steak 60g butter 2 garlic cloves, crushed sprig of thyme 1 baby gem lettuce 80g Caesar dressing 50g dripping breadcrumbs 80g brown butter jus salt, to taste

Method

Caesar dressing

Place the egg yolks, Dijon mustard, salt and vinegar in a blender and blend at the highest setting until the egg yolk starts to thicken.
Now begin to add the vegetable oil from a jug in a gentle, slow but steady stream.
Emulsify the oil and the egg yolks until thick and smooth, allowing yourself to add a few
drops of water when necessary to prevent the mixture from splitting.
Once all of the oil is in and the mayonnaise is formed season to taste with salt and lemon juice.
Blend the boquerones separately so that they form a paste.
Add the blitzed boquerones and Parmesan to the base mayonnaise, combine fully,
season to taste again and then place in piping bags in the fridge.

Dripping breadcrumbs

Preheat the oven to 170°C.
Dice the bread into cubes and coat in the beef dripping. Spread out on a baking tray and
bake for 15 minutes. Leave the oven on when you take out the breadcrumbs.
Leave to cool slightly, then blitz in a food processor to a coarse crumb. Bake for another
5 minutes and process again. Spread out on a J-cloth or some kitchen paper to absorb any excess fat.
Season with salt. Store in an airtight container for up to 7 days.

Brown butter jus

First, make brown butter. Gently heat the butter to 180°C, carefully skimming and
discarding the froth that will form on top.
Once the butter reaches 180°C and smells nutty, pass the brown butter through a fine sieve into a bowl. You can store this in the fridge for up to a month.
To make the jus, warm the the beef sauce and brown butter together in a pan over a
medium heat, whisking until the butter is completely melted into the sauce.

Assembly

Get a large heavy-based frying pan smoking hot and add the beef dripping. Season the
steak with salt and sear in the beef dripping, rolling the steak in the pan until it is brown all over.
Add the butter, garlic and thyme and keep rolling until the butter starts to foam.
After the butter starts to brown, the steak should have developed a dark brown crust.
Remove from the heat and allow the meat to rest.
After 5 minutes probe the centre with a
thermometer, you’re after 48–50°C. If it is not quite there, give it a few minutes in a low oven at 100°C.
Wash the baby gem and remove any soft or brown outer leaves. Quarter and toss in the Caesar dressing, then top with dripping breadcrumbs. Carve the onglet against the grain, dress with the brown butter jus and serve the baby gem on the side.