Onglet, Caesar salad, worlds best potatoes and sauce béarnaise
no recipe
60 Min
1.2 kg onglet (hanger steak), trimmed
2 tbsp olive oil
1 tsp fine sea salt
1 tsp freshly ground black pepper
2 sprigs fresh thyme
1 sprig fresh rosemary
1.2 kg floury potatoes, peeled and cut into chunks
60 ml vegetable oil or duck fat
40 g unsalted butter
1 tsp flaky sea salt
1/2 tsp freshly ground black pepper
1 head romaine lettuce, chopped
1 small head frisée or curly endive, torn
50 g croutons
60 g freshly grated Parmesan cheese
1 egg yolk, at room temperature
2 anchovy fillets, finely chopped
1 small garlic clove, finely grated
2 tsp Dijon mustard
2 tbsp freshly squeezed lemon juice
60 ml extra-virgin olive oil
30 ml neutral oil (rapeseed or sunflower)
10 g finely grated Parmesan cheese (for dressing)
Salt and freshly ground black pepper, to taste
150 g unsalted butter, cut into cubes
3 egg yolks
2 tbsp white wine vinegar
2 tbsp dry white wine or water
1 small shallot, very finely chopped
2 tbsp fresh tarragon leaves, finely chopped
1 tbsp fresh chervil, finely chopped (optional)
1 tsp whole black peppercorns, lightly crushed
Salt, to taste
1 tsp lemon juice, or to taste
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