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Onglet Steaks with Pumpkin Jam, Ratte Potatoes and Wild Mushrooms

Indulgent pan-seared onglet steaks served with homemade pumpkin jam, beef fat-confit potatoes, sautéed wild mushrooms, and a rich red wine sauce.

BeefGourmetSteakDinner PartyAutumn
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
116.3g
per serving
465.2 g total
Fat
74.7g
per serving
298.6 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
375
g
Caster Sugar
CondimentsSauces
150
ml
Sherry Vinegar
Dairy
25
g
Butter
for the sauce
110
g
Butter
for mushrooms and kale
Liquids
25
ml
Brandy
750
ml
Red Wine
500
ml
Chicken Stock
500
ml
Beef Stock
or veal stock
Meat
90
g
Beef Trimmings
1000
g
Onglet Steak
4 x 250g pieces, trimmed
NutsSeeds
0.5
piece
Cinnamon Stick
large
1
piece
Nutmeg
small piece
4
piece
Clove
0.25
tsp
Mace
ground
2
sprig
Thyme
fresh
1
piece
Bay Leaf
fresh
0.5
tsp
White Peppercorn
3
tbsp
Curly Parsley
chopped fresh
6
sprig
Thyme
fresh
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
1
kg
Beef Fat
roughly chopped
1
tsp
Olive Oil
Vegetables
1.25
kg
Pumpkin
peeled and cut into small pieces
3
piece
Banana Shallot
peeled and finely chopped
0.25
piece
Garlic Bulb
whole
3
tbsp
Caper
drained, rinsed, and finely chopped
300
g
Ratte Potatoes
whole, skin on, cleaned
250
g
Girolle Mushrooms
cleaned
250
g
Trompette De La Mort Mushrooms
cleaned
500
g
Curly Kale
stalks removed

Method

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