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Jason Atherton's onglet steak with pumpkin jam, ratte potatoes and beef sauce

08 December 2009
Jason Atherton's onglet steak with pumpkin jam, ratte potatoes and beef sauce

Jason Atherton's onglet steak with pumpkin gam, ratte potatoes and beef sauce.

INGREDIENTS
(Serves four)

  • 4 x 250g onglet steaks, trimmed, with trimmings reserved for the sauce

For the pumpkin jam

  • 1.25kg peeled pumpkin
  • 1/2 cinnamon stick
  • Small piece nutmeg, smashed
  • 4 cloves
  • 1/4tsp ground mace
  • 375g caster sugar

For the beef sauce

  • 25g butter
  • 90g beef trimmings (from the steaks)
  • 3 banana shallots, peeled, finely chopped
  • 1/4 garlic bulb
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1/2tsp white peppercorns
  • Pinch of salt
  • 25ml brandy
  • 150ml sherry vinegar
  • 750ml red wine
  • 500ml chicken stock
  • 500ml veal or beef stock
  • 3tbs fine capers, drained and rinsed, finely chopped
  • 3tbs chopped fresh flat leaf parsley

For the potatoes:

  • 1kg beef fat, roughly chopped
  • 1 garlic bulb
  • 6 sprigs fresh thyme
  • 4 fresh bay leaves
  • 300g whole Ratte potatoes, skin left on and cleaned
  • Salt and pepper
  • 110g butter
  • 250g fresh girolle stems
  • 250g fresh trompettes
  • 500g kale

METHOD

To make the pumpkin jam, steam the pumpkin until tender and blitz. Grind the spices and blitz to a powder, place a pan over a low heat and add the pumpkin purée, sugar and spices. Reduce slowly for 11/2 hours, stirring constantly, until it has the consistency of jam. Season and chill. Do not pass - keep in the raw spices.

For the beef sauce, heat a pan over a medium heat, add the butter then brown the beef trimmings. Add two-thirds of the chopped shallots and all of the garlic, the thyme, bay leaf, white peppercorns and a pinch of salt and cook for 2-3 minutes until the shallots are caramelised.

Add the brandy and light with a match, then allow to burn out. Reduce the liquid until almost gone, add the sherry vinegar, reduce by two-thirds, then add red wine, reduce by two-thirds again, then add the stock and leave to simmer for 20 minutes. Pass into a clean saucepan and return to the heat to reduce to a sauce consistency. Season to taste then stir in the capers, parsley and remaining shallots.

For the potatoes, add the beef fat, garlic, thyme and bay leaves to a pan over a medium heat until melted, then add the potatoes, cover in the fat and reduce the heat to 100°C and cook for 20-25 minutes until tender. Remove with a slotted spoon and allow to drain on kitchen paper.

For the mushrooms, add 55g of butter to a pan on a medium heat until foaming, add the mushrooms and fry for 2-3 minutes. Cook the curly kale leaves in a pan of salted, boiling water for 1-2 minutes, or until just tender, then drain. Heat a frying pan until hot, then add the remaining butter. When the butter is foaming, add the boiled kale and fry for a further 1-2 minutes until wilted then season.

For the onglet steaks, rub the steaks all over with a little olive oil and season. Heat a griddle pan over a high heat. When the pan is hot, place the steaks on the griddle and cook for 2-3 minutes on each side. Remove from the pan and set aside to rest for 2-3 minutes.

To serve, carve each steak into two pieces and place them into the centre of each of four serving plates. Place a spoonful of the chilled pumpkin jam on either side of the steak. Dot some of the wilted kale on top of each steak, then spoon over the mushrooms. Place three or four potatoes alongside. Drizzle over the beef sauce.

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