Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

Andy-McLeish-grilled-onglet_960x540_2250.jpg (1)

This sumptuous grilled onglet recipe from Andy McLeish demonstrates how taking care over the preparation and paring of ingredients pays off in bounds. A simple garnish of tender silverskin onions, girolles, trompettes and pancetta make the perfect accompaniment to the intensely-flavoured, tender beef onglet, served on a bed of creamy mash and drizzled with a voluptuous red wine sauce.

First published in 2016




Grilled onglet

Potato purée

Red wine sauce

Silverskin onions

Mushrooms and pancetta


Preheat the oven to 180°C/gas mark 4
To begin, make the potato purée. Wash the potatoes, sprinkle with salt and bake in a preheated oven until soft in the middle, for about 2 hours. Remove from the oven and whilst still hot, cut them in half and scoop out the soft flesh
Pass the flesh through a sieve quickly with a spatula. In a heavy-based pan, bring the cream and butter to the boil. Add the sieved potato and beat over the heat with a wooden spoon
  • 100g of butter
  • 200ml of double cream
Season the purée with salt and pepper, then add the olive oil and beat again until all of the oil is incorporated. Cover and leave in a warm place until needed
To make the red wine sauce you will need additional trimmings from the onlget and can use any cheap cut to make up the 400g. Place a pan over a medium heat. Once hot, add the beef trimmings and brown well to colour and release the fat
Add the shallots, garlic and thyme and cook until everything is nicely caramelised
Add a knob of butter, allow to coat and caramelised a little more, then add the red wine to deglaze and allow to bubble away for a few minutes
Add the veal stock, allow to come to a simmer then reduce the heat and allow the sauce to bubble gently for 20 minutes
To prepare the onions, add a dash of oil to a hot frying pan and add the peeled onions. Cook, shaking the pan occasionally, until the onions are nicely coloured
Add a large knob of butter, followed by the garlic and thyme. Add the chicken stock and cook down until reduced, shaking the pan to coat the onions in the stock. By the time the stock has cooked down, the onions should be cooked through
Pass the sauce through a piece of muslin into a clean saucepan and season to taste
Add the pancetta to a hot pan with a tiny drop of oil and colour nicely, tossing until golden brown all over
Add the girolles, cook until golden, then add the trompettes and cook down. Sprinkle with the parsley, salt and pepper, then add the silverskin onions to complete the garnish
Season the onglet and place on a hot grill, occasionally brushing with clarified butter. Grill both sides until medium rare – this should take about 3–4 minutes – then remove from the grill and rest for 2 minutes in a warm place
To serve, place a spoonful of potato purée on a plate, slice the onglet and place over the top of the purée. Place a generous spoonful of the mushroom and mushroom mixture over the top and finish with a little red wine sauce
First published in 2016

Andy McLeish takes the field to fork ethos seriously, hunting and butchering his own game to ensure his menus at Chapter One offer the finest of local ingredients treated with respect.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more