Onglet steak, pickled walnuts and horseradish

Jeremy Lee's onglet steak recipe is a fantastic way of learning how to cook steak to perfection. First rubbed generously in salt and pepper, the meat is fried lightly to form a glorious crust before being left to rest and continue cooking in the residual of the pan. With peppery watercress, pickled walnuts and a fiery fresh horseradish cream on the side, this dish is simple but impressive.

First published in 2016
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Ingredients

Metric

Imperial

Horseradish cream

Method

1
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
2
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
3
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
4
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
5
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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With the voice of a thespian and the culinary skills of a French master chef, Jeremy Lee is by far one of the most well liked chefs in London.

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