Onglet with fried onion and mushrooms

Onglet with fried onion and mushrooms

By
From
Rustic
Serves
1

Quite common in France, onglet is a cut of beef taken from the diaphragm of a heifer. Less known in Britain, hence fairly cheap, it is called ‘skirt’ and needs to be prepared well, making sure that the sinews are removed by your butcher. Once that has been done, it must be cooked rare and has great depth of flavour.

Ingredients

Quantity Ingredient
1 tablespoon butter
1 x 250g onglet steak
1/2 spanish onion, thinly sliced
100g mushrooms
sliced sourdough bread, to serve
salt

Method

  1. Heat a frying pan over a high heat until it is hot. Add half a tablespoon of the butter and let it sizzle and turn brown.
  2. Lay the onglet in the pan and fry it for 2 minutes on each side. Remove from the pan and allow it to rest on a plate.
  3. Lower the heat and add the rest of the butter to the pan. Fry the onion for 5-10 minutes until it softens and is lightly browned. Add in the mushrooms and cook for 5 more minutes.
  4. Serve the onglet with the onion and mushrooms, a good pinch of salt and some slices of fresh sourdough.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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