Onglet steak, pickled walnuts and horseradish


First published in 2016
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Onglet steak

Horseradish cream

  • 250g of fresh horseradish
  • 50g of sugar
  • 4 tbsp of cider vinegar
  • 300ml of double cream

To serve

Begin by preparing the onglet. Trim away any excess fat and sinew, then slice the onglet in half lengthways. Remove any sinew running through both halves of the meat, and season both halves generously with salt and pepper, rubbing the seasoning into the flesh until evenly coated
Place a large frying pan over a high heat and drizzle over enough oil to form a light film across the bottom of the pan. Once hot, add the onglet pieces to the pan and cook for 4-5 minutes without moving the meat, allowing a deep crust to form but reducing the heat a little if required
Flip the meat over and continue to cook on the other side for 30 seconds, then remove the pan from the heat. Leave the onglet to rest, still in the pan, for at least 15 minutes before serving
Meanwhile, prepare the horseradish cream. Grate the fresh horseradish into a bowl and pour over the sugar and vinegar, mixing together until well combined. Whisk in the double cream and mix well, then cover and leave to sit until ready to serve
Once rested, slice the onglet halves into even pieces and divide between plates. Top with a handful of watercress, a few pickled walnuts on the side and a generous spoonful of the horseradish cream. Drizzle over any juices from the pan and serve immediately
First published in 2016
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