Beef with Mixed Onions

This is a great dish that pairs fantastic produce from Eat Great Meat with delicious seasonal onions. In Autumn, all varieties of onions are perfect for harvesting and this dish really showcases them. With four different onion elements, it’s a truly delicious seasonal delicacy.

Most of the onion elements can be made a few days in advance. We’ve broken the recipe down into the various elements that come together, but here’s an overall ingredient list:

Beef with Mixed Onions:

  • Beef Steak
  • 8 small or pickling onions
  • 3 brown onions, skin on
  • 1 Red Onion
  • 2 x leeks, whites only
  • 250ml beer
  • 250 ml red wine
  • 250 ml beef stock
  • 12ml white wine vinegar
  • 50g sugar
  • 1 tbsp Honey
  • 1 tsp dried or fresh thyme
  • 5 juniper berries
  • Chopped chives and chopped walnut halves
  • 1 tbsp liquid sugar glycerine (you can find this at the supermarket in the baking aisle)
  • Chive oil (blend 100ml of rapeseed oil with 3 tbsp chopped chives)
  • 1 tsp lemon juice
  • 1 tsp Garlic oil (or 1 tsp olive oil with grated garlic clove)
  • 3 drops Hickory smoke oil or liquid smoke
  • Smoked Sea Salt
  • Salt and pepper

The accompaniments to the beef can be made in advance.

Beer Pickled Onions

From your ingredients use:

  • 8 small or pickling onions
  • 250ml beer
  • 50g sugar
  • 1 tbsp Honey
  • 1 tsp dried or fresh thyme
  • 5 juniper berries
  • 12ml white wine vinegar

Boil a pan with water and blanch the onions for 1 min, then put into cold water. Remove the onion skins once cool. Bring all the other ingredients to the boil in a pan. Add the onions and cook for one min. Seal in a jar while still warm. If the jar is properly disinfected and vacuum sealed (created as the mixture cools in the jar) then the beer-pickled onions can last for a long time.

Roast Onion Purée

For the purée, use the following from your ingredient list:

  • 3 brown onions, skin on
  • Pinch of salt and pepper
  • 1 tsp lemon juice

Put the onions (whole) in a hot skillet and blacken all over (about 30 min). Allow to cool then peel off the skin. Blend to a puree with the salt, pepper and lemon juice.

Smoked Red Onion

Use the following from your ingredient list to make the smoked red onion:

  • 1/2 red onion, cut horizontally
  • 3 drops Hickory smoke oil or liquid smoke
  • Pinch of smoked sea salt

Finely chop the onions. Add the smoke oil and salt, and leave to infuse.

Garlic red onion

For the garlic red onion use:

  • 1/2 red onion, cut horizontally and into slices
  • 1 tbsp garlic oil (or 1 tsp olive oil with 1 clove garlic grated in)

Cover the slices with the oil, spread out on a tray lined with baking paper. Oven bake for 10 min. This can be done right before you cook the beef or left to cool.

Baby Leak tubes

From your remaining ingredients use:

  • 2 x (thin-ish) leeks, white only

Cut the leek into segments (2 or 3). Bring a pan of salted water to the boil. Blanch the leeks for 3 min then drop into cold water. Gently push the segments out and allow to dry.

Demi-glace

  • 250 ml red wine
  • 250 ml beef stock
  • 1 tbsp liquid sugar glycerine (you can find this at the supermarket in the baking aisle)

Add the wine to a hot saucepan and reduce to a syrup (don’t take your eye off it or it will burn!). Add the beef stock and liquid sugar, and reduce to a thick syrup.

 

The Dish

Use the final ingredients from your list for the main dish and your onion accompaniments:

  • Beef Steak
  • Chopped chives and chopped walnut halves
  • Chive oil (blend 100ml of rapeseed oil with 3 tbsp chopped chives)
  • Beer-pickled onions
  • Roast Onion Puree
  • Smoked Red Onion
  • Garlic Red Onion
  • Baby Leak Tubes
  • Demi-glaze

Method 

  1. Heat the oven to 180 degrees C.
  2. Coat your steak in oil (I used the fantastic Eat Great Meat Angus fillet!). Cook to your liking then wrap in foil to rest.
  3. Add the garlic red onion mixture to the oven for 10 min.
  4. Meanwhile, cut the beer pickled onions into half and fry in a dry pan until charred on one side.
  5. Add the onion puree and the leek tubes into the pickle onion mix for 5 min.
  6. Warm the plates (to ensure your food stays hot!)
  7. Add the garlic red onion to the plate, fill the leek tubes with the onion puree and top with chopped chives. Arrange on the plate with the grilled pickled onions.
  8. Warm your demi-glace.
  9. Dip the steaks in the demi-glace so they’re fully covered. Add to the plate.
  10. Garnish with chopped chives, chive oil and the smoked red onion.

Serve and enjoy!

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Recipe Name
Beef with Mixed Onions
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By |October 11th, 2018|Recipes|0 Comments