Onglet is one of the non-prime steak cuts. It technically counts as offal, but because it is still a muscle, you get a fibrous, lean meatiness you don’t get with things like liver or kidneys. It has a particularly unique richness from its location just outside of the stomach and within the diaphragm. Cook this pink – any more and it will be dry and tough.
Caesar Dressing
A classic, the QCH way. The quality of boquerones really matters here – get the best you can find.
Dripping Breadcrumbs
We use these in a ton of recipes. They’re a great way to use up old bread and the leftover juices from roast beef.
Brown Butter Jus
This is a great way to add or enhance the savoury umami flavours in dishes. We use it on some fish dishes like roasted turbot, and on all our grilled steaks.
A recipe from The Quality Chop House: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau and Shaun Searley (Hardie Grant). Buy the book here.
Ingredients
Ingredients
1 tbsp beef dripping
400g onglet steak
60g butter
2 garlic cloves, crushed
sprig of thyme
1 baby gem lettuce
80g Caesar dressing (see below)
50g dripping breadcrumbs (see below)
80g brown butter jus (see below)
salt, to taste
Ingredients for Caesar Dressing
3 free- range organic egg yolks
1 tbsp Dijon mustard
pinch of salt
1 tbsp vinegar
600g vegetable oil
lemon juice, to taste
salt, to taste
50g boquerones
100g Parmesan, grated
salt and freshly ground black pepper, to taste
Ingredients for Dripping Breadcrumbs
500g sourdough, crusts removed
80g beef dripping
1tsp Maldon salt
Ingredients for Brown Butter Jus
200ml beef sauce
250g butter
Method
Step 1
Get a large heavy-based frying pan smoking hot and add the beef dripping. Season the steak with salt and sear in the beef dripping, rolling the steak in the pan until it is brown all over. Add the butter, garlic and thyme and keep rolling until the butter starts to foam.
Step 2
After the butter starts to brown, the steak should have developed a dark brown crust.
Step 3
Remove from the heat and allow the meat to rest. After 5 minutes probe the centre with a thermometer, you’re after 48–50°C. If it is not quite there, give it a few minutes in a low oven at 100°C.
Step 4
Wash the baby gem and remove any soft or brown outer leaves. Quarter and toss in theCaesar dressing, then top with dripping breadcrumbs. Carve the onglet against the grain, dress with the brown butter jus and serve the baby gem on the side.
Method for Caesar Dressing
Step 5
Place the egg yolks, Dijon mustard, salt and vinegar in a blender and blend at the highest setting until the egg yolk starts to thicken.
Step 6
Now begin to add the vegetable oil from a jug in a gentle, slow but steady stream.
Step 7
Emulsify the oil and the egg yolks until thick and smooth, allowing yourself to add a few drops of water when necessary to prevent the mixture from splitting. Once all of the oil is in and the mayonnaise is formed season to taste with salt and lemon juice.
Step 8
Blend the boquerones separately so that they form a paste.
Step 9
Add the blitzed boquerones and Parmesan to the base mayonnaise, combine fully, season to taste again and then place in piping bags in the fridge.
Method for Dripping Breadcrumbs
Step 10
Preheat the oven to 170°C.
Step 11
Dice the bread into cubes and coat in the beef dripping. Spread out on a baking tray and bake for 15 minutes. Leave the oven on when you take out the breadcrumbs.
Step 12
Leave to cool slightly, then blitz in a food processor to a coarse crumb. Bake for another 5 minutes and process again. Spread out on a J-cloth or some kitchen paper to absorb any excess fat. Season with salt. Store in an airtight container for up to 7 days.
Method for Brown Butter Jus
Step 13
First, make brown butter. Gently heat the butter to 180°C, carefully skimming and discarding the froth that will form on top. Once the butter reaches 180°C and smells nutty, pass the brown butter through a fine sieve into a bowl. You can store this in the fridge for up to a month.
Step 14
To make the jus, warm the the beef sauce and brown butter together in a pan over a medium heat, whisking until the butter is completely melted into the sauce.
