Onglet with Béarnaise and Pommes Pont Neuf


Australian Gourmet Traveller wine match recipe for onglet with béarnaise and pommes Pont Neuf.

What you will need

4 onglet steaks (about 220gm each)

2 tbsp olive oil

To serve: watercress salad (optional)

  Béarnaise 100 ml white wine vinegar

1 golden shallot, finely chopped

2 black peppercorns, crushed

4 egg yolks

250 gm butter, melted (keep warm)

1 tbsp lemon juice, or to taste

1 tbsp each tarragon leaves and chervil sprigs, finely chopped

  Pommes Pont Neuf 4 large russet Burbank potatoes, or other floury potatoes

850 gm (4 cups) duck fat (see note)


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