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Onglet with Café de Paris butter and frites

Australian Gourmet Traveller recipe for onglet with Café de Paris butter and frites.
Onglet with Café de Paris butter and frites

Onglet with Café de Paris butter and frites

William Meppem
4
30M

This is a quick way to cook crisp French fries. If you have more time, stand them at room temperature until dry (about 4 hours) after the first deep-frying.

Ingredients

Café de Paris butter

Method

Main

1. Preheat oven to 200C. Preheat oil in a saucepan to 140C. Deep-fry chips in batches until just cooked (3-5 minutes; be careful as hot oil will spit), drain well, pat dry with absorbent paper. Transfer to an oven tray lined with baking paper and bake until dry (15 minutes).
2.Meanwhile, heat a large ovenproof frying pan over high heat, add steaks and cook, turning occasionally, until cooked rare (2-4 minutes each side). Transfer to oven and cook until medium-rare (3-5 minutes).
3.For Café de Paris butter, beat ingredients in a bowl to combine, season to taste, set aside.
4.Increase oil to 180C. Deep-fry chips until golden and crisp (5-10 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste and serve with steak topped with Café de Paris butter.

Note Onglet steak is also known as hanger steak.

Notes

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