Ingredients

Ingredients For the pumpkin jam

• 1.25kg/2lb 11oz peeled pumpkin, cut into small pieces

• ½ large cinnamon stick

• 1 small piece nutmeg

• 4 cloves

• ¼ tsp ground mace

• 375g/13oz caster sugar

• salt and freshly ground black pepper

For the beef sauce

• 25g/1oz butter

• 90g/3½oz beef trimmings (from the steaks, see below - you may need to ask your butcher for additional fat)

• 3 banana shallots, peeled, finely chopped

• ¼ garlic bulb

• 2 sprigs fresh thyme

• 1 fresh bay leaf

• ½ tsp white peppercorns

• pinch salt

• 25ml/1fl oz brandy

• 150ml/5fl oz sherry vinegar

• 750ml/1 pint 7fl oz red wine

• 500ml/18fl oz chicken stock

• 500ml/18fl oz veal or beef stock

• salt and freshly ground black pepper

• 3 tbsp chopped fresh flatleaf parsley

• 3 tbsp fine capers, drained and rinsed, finely chopped

For the potatoes

• 1 kg/2lb 2oz beef fat, roughly chopped

• 1 garlic bulb

• 6 sprigs fresh thyme

• 4 fresh bay leaves

• 300g/11oz whole Ratte (or Asparges) potatoes, or similar small, waxy potatoes, skin left on, cleaned

• salt and freshly ground black pepper

For the mushrooms and curly kale

• 110g/4oz butter

• 250g/9oz girolle mushrooms, preferably Scottish, cleaned, stems scraped clean and rinsed free of dirt

• 250g/9oz trompette de la mort mushrooms, cleaned and rinsed free of dirt

• 500g/1lb 2oz curly kale, stalks removed

• salt and freshly ground black pepper

For the onglet steaks

• 1 tsp olive oil

• 4 x 250g/9oz 35-day aged onglet steaks, trimmed

• salt and freshly ground black pepper

Description

Onglet Is A More Economical Cut For A Steak Dinner, But Full Of Flavour. Jason Atherton Serves His With A Rich Beef Sauce, Ratte Potatoes And Pumpkin...

View Full Recipe