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Onglet steak with fondant potatoes

Matt Tebbutt from Market Kitchen
Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

Onglet steak with fondant potatoes

Method

1. For the fondant potatoes: preheat the oven to 160C/gas 3. Slice the potatoes into halves. In an ovenproof frying pan, heat the oil, garlic and thyme. Add the potato slices, flat-side down and cook for 2 minutes.

2. Add the butter to the pan and allow to melt, but do not shake the pan. Transfer the pan to the oven and cook for 30-40 minutes, or until you can easily put a knife through the potatoes.

3. For the port butter: in a frying pan, gently fry the shallots in a knob of the butter. Add a generous amount of port - the more you add the sweeter your butter will be. Simmer the port until it has reduced to about 1 teaspoon.

4. Add the butter a little at a time, along with salt and pepper, to taste. Pour the butter into a suitable container and leave to cool slightly. Cover the butter and place in the fridge to set slightly more. Once the butter has become less liquid, spread it onto a sheet of cling film and wrap it tightly into a sausage shape with more cling film. Chill the butter in the fridge until you are ready to serve.

5. For the onglet steaks: bash the steaks to make them even thinner (using the back of a knife or a meat mallet, if you have one). Heat the olive oil in a pan until very hot and fry the steak for one minute on each side. Remove the steak from the pan and leave to rest, covered in aluminium foil, in a warm place.

6. To serve, use a warm knife to cut slices of the port butter. Serve the steak with the potatoes and a couple of slices of the port butter - the remaining port butter can be left in the fridge for up to 3 days and can be used for other dishes.

Cook’s note: onglet steak is also often called the “butcher’s tenderloin” or “hanger steak”.