Salade d onglet

Serves: 4 (scaled from 4)


1 shallot
56 ml white wine
84 ml soy sauce
17 g ginger
37.6 ml olive oil
28 g butter
1 sprig parsley
3.2 cloves garlic
18 ml red wine vinegar
112 g salad
0.8 g mustard
56 ml stock
340 g onglet steak


Marinade meat in 14g ginger, 2 cloves garlic (chopped), 56ml soy sauce , at least 2-3hrs. Dry beef, season lightly, saute in 14g butter in batches, 3 min per side. Deglaze with wine, add stock and remainder of soy sauce, reduce by half. Add remaining ginger and 1 garlic clove, cook 30s, whisk in remaining butter. Return meat to pan for 1 min, add parsley. For vinaigrette combine vinegar, fraction of garlic clove, salt, pepper. Let sit 30 mins and discard garlic. Add mustard and whisk in oil. Add chopped shallot to the salad. Season and add vinaigrette. Toss, add meat, add sauce. Serve immediately.


Greatly benefits from low-salt soy sauce

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