Liam's Seared Onglet Steak with Mushroom & Creamy Peppercorn Sauce

Onglet steak
Sprigs of rosemary
Double cream
Chestnut mushrooms
Sea salt
Black pepper

  1. Take the steak out of the fridge 20 minutes before cooking so it comes to room temperature.
  2. Preheat a dry grill pan. When you see a little smoke from pan, add a drop of oil. Season both sides of the steak with sea salt and black pepper.
  3. Put steak on the pan (if you don't hear a sizzle the pan is not hot enough). Fry for 4 minutes on one side.
  4. Add sprigs of rosemary and unsalted butter and baste the steak. Turn the steak to the other side and cook for a further 4 minutes. Remove the steak from the pan and let it rest for 10 minutes.Take the rosemary out of the pan and lay it on the steak while it's resting.
  5. Add the finely chopped shallots and garlic to the steak pan and a little brown sugar to caramelise. Then add the chopped chestnut mushrooms and fry until soft.
  6. Finally, add peppercorns and a little double cream and season with salt and pepper to taste. Add the resting steak juices to the sauce and stir.
  7. Slice the steak against the grain of the meat and pour over the sauce. Serve with chips sprinkled with paprika.

As a little thank you from us, we are offering 10% off all deliveries from our online shop for National Butchers' Week. Enter: BUTCHERSWEEK10 at the checkout.