Bistec con soubise de cebolla

Ingredientes

• 4 x 300g striploins (ribeye, fillet, sirloin also work)
• 2 bunches broccolini
• 3 tbsp olive oil
• salt
• 400 g brown onions (2 medium sized)
• 2 cloves garlic
• 20 g flour
• 70 g butter (20g for roux & 50g onions)
• 1 bay leaf
• 1 pinch nutmeg
• 500 g milk
• 1 clove
• salt

Preparación

1. 1

   --- Onions ---

2. 2

   Dice the onion & garlic

3. 3

   Fry onion & garlic in 50g butter and pinch of salt until v soft – approx. 10-15 minutes *see tips*

4. 4

   Puree onion mix and set aside

5. 5

   --- Bechamel ---

6. 6

   Warm milk in saucepan or microwave & set aside *see tips*

7. 7

   Melt butter in saucepan, add flour, stir to combine and cook for 1 minute

8. 8

   Gradually add in warm milk, whisking vigorously to avoid lumps *see tips*

9. 9

   Add bay leaf & clove and cook on low heat, stirring occasionally until thickened – approx. 5 minutes

10. 10

    Remove bay & clove when finished

11. 11

    --- Soubise ---

12. 12

    Combine bechamel and pureed onions together and serve hot

13. 13

    If it’s still a little lumpy then blend bechamel & onions in food processor/stick blender

14. 14

    --- Steak ---

15. 15

    Remove steak from fridge 30 minutes prior to cooking, season with salt and a drizzle of olive oil

16. 16

    Heat BBQ to 200c and cook for 3-4 minutes per side or until internal temp reads 52-55c for medium rare *see tips*

17. 17

    Rest steak for as long as it takes you to cook the broccolini (approx 5 minutes)

18. 18

    --- Broccolini ---

19. 19

    Season the broccolini with olive oil and a good amount of salt

20. 20

    Place on BBQ and cook for approx. 5 minutes, turning regularly so the florets char but don’t burn