Recipes, Beef Recipes

Onglet steak w/ beetroots, horseradish & beef fat crumbs

A bright, vibrant ensemble making use of one of Britain’s very best, and underused, vegetables; the humble beetroot.

Beetroots cooked like this are a treat, a sort of pot roasting situation, with a healthy amount of vinegar really intensifies their flavour. Plus, the liquid left in the pot leaves you with the beginnings of a fantastic dressing. They sit harmoniously here, next to the deep flavour of the onglet, whose slight offal notes set it apart as a steak in my opinion. Breadcrumbs fried in beef fat are, in truth, probably a welcome addition to any plate but here especially they offer an extra dimension.

An overhead shot of a table with two plates of onglet steak, beetroots and horseradish, plus a carafe of wine and two glasses to the side.

Serves 2


For the beetroots:

For the horseradish crème fraîche:

For the beef fat crumbs:


Start with the beetroots:

  1. Pre-heat the oven to 170°C.
  2. Take a casserole, with a lid and add the beetroots, along with all the other ingredients (except shallots and capers), as well as 4 tablespoons of apple cider vinegar and 2 tablespoons of olive oil. Season it well with sea salt and cover with the lid and place in the oven for an hour.
  3. Remove from the oven and check they are cooked by inserting a small sharp knife into beetroots. It should meet little resistance. If they still feel a little firm, then return to the oven. Otherwise, leave them to cool for 40 minutes, with the lid on.
  4. Once cooled, peel the beetroots, and then cut into chunks and place in a bowl.
  5. Pour the reserved cooking liquid through a fine sieve and into a jug or bowl and then whisk in a good glug of olive oil and a little more vinegar, to make a dressing. Taste and adjust the seasoning as necessary.
  6. Add the shallot rings and the capers to the beetroots and then add as much dressing as you see fit. Taste again and adjust the seasoning as necessary.

For the horseradish crème fraiche:

  1. Peel the tough outer layer of the horseradish until you reveal the white centre, then using a fine grater, grate approximately 4 centimetres of the stick into a bowl. Season with sea salt and 2 tablespoons of vinegar, stir together and leave to sit for 10 minutes.
  2. Tip the crème fraiche into the bowl, along with a good grind of black pepper and stir together and leave to sit for a further 10 minutes.
  3. Taste and adjust the seasoning as necessary.

For the beef fat croutons:

  1. Set a cast-iron skillet or frying pan over a low heat and scatter in the minced beef fat. Allow the fat to render for 10-15 minutes. Pass through a sieve and then return the fat to the same pan.
  2. Turn the heat up a touch and then add the breadcrumbs to the pan, season with salt and fry, stirring regularly, until the crumbs are golden and crispy. At which point, add the picked thyme leaves, stir together and then remove from the pan onto a plate lined with kitchen towel.

Now to cook the onglet steaks:

  1. Take steaks out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature.
  2. Season the steaks well with sea salt.
  3. Set a cast iron skillet or frying pan over a high heat and add a little oil. Once smoking, add the onglet steaks to the pan and, resisting the urge to move them, cook for 2 minutes. Then flip and cook for two minutes on the other side.
  4. Once other side has cooked for 2 minutes add a good knob of butter to the pan and turn the heat down to low. Turn the steaks every 30 seconds or so for a total cooking time of approx. 7-9 minutes, basting with the foaming butter as you go.
  5. Remove from pan and rest for 10 minutes.
  6. To serve, be sure to carve the onglet against the grain and serve atop the dressed beetroots, a good dollop of the horseradish crème fraiche and then a scattering of the beef fat crumbs all over.

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