Onglet Steak with Green Peppercorn Sauce
This pan fried onglet steak with creamy peppercorn sauce is an easy dinner that is full of taste.
Equipment
- Griddle pan
- frying pan
- kitchen paper
- sharp knife
- Pastry brush
Ingredients
- 800 g onglet steaks 4 steaks
- 1 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 g butter
For the sauce
- 50 g butter
- 1 shallot
- 1 clove garlic
- 2 tablespoon green peppercorns
- 30 ml brandy
- 200 ml beef stock
- 300 ml double cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- cornflour optional
Instructions
- Remove the onglet steaks from the fridge and pat dry with kitchen paper to allow them to come to room temperature while you make the sauce.
- Peel and finely chop the garlic and shallot.
- If you are using dried peppercorns, place them in a bowl with some boiling water to allow them to rehydrate.
- Melt the butter in a frying pan over a medium heat and add the shallots, occasionally stirring for about 5 minutes until the shallots have softened but not coloured.
- Add the garlic and green peppercorns and cook for a minute then add the brandy for a further minute.
- Add the stock, bring to a simmer and allow the liquid to reduce by half then turn off the heat.
- Use a pastry brush to oil the steaks and season with the salt and pepper just before cooking.
- Heat the griddle over a high heat and add the steaks.
- Turn the steaks after 2 minutes then cook for a further 2 minutes.
- Reduce the heat to medium and add the butter, basting and turning every 30 seconds for about 2 minutes to 4 minutes.
- Remove the onglet steak from the pan to a plate covered with foil to allow the meat to rest while the sauce is finished.
- Reheat the sauce over a medium heat and add the cream until it simmers for a few minutes and thickens.
- I like to add any juices from the beef resting plate at this point.
- Check the seasoning.
- If you prefer a thicker sauce, combine a teaspoon of cornflour with water and stir into the sauce.
- Serve the steak sliced across the grain with the green peppercorn sauce.
Nutrition
Calories: 853kcalCarbohydrates: 5gProtein: 44gFat: 72gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 242mgSodium: 1064mgPotassium: 733mgFiber: 0.3gSugar: 3gVitamin A: 1547IUVitamin C: 1mgCalcium: 77mgIron: 4mg
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