Steak, egg and onion mash with a red wine jus

September 19, 2015 (Last Updated: January 11, 2019)
Steak, egg and onion mash with a red wine jus recipe

This isn’t your average pub steak and egg. Steak, egg and onion mash with a red wine jus is a sohpistictaed spin on a traditional favourite that doesn’t sacrifice flavour or comfort.

To drink: A full-bodied wine like Rust en Vrede Cabernet Sauvignon 2005 stands up well to the big flavours.

Steak, egg and onion mash with a red wine jus

Serves: 2
Cooking Time: 40 mins


  • 2 onions, thinly sliced
  • 2 potatoes, peeled and diced
  • 125ml (½ cup) butter
  • 10ml (2 tsp) fresh thyme, leaves only
  • 10ml (2 tsp) fresh rosemary, chopped
  • 30ml (2 tbsp) lemon juice
  • 30ml (2 tbsp) fresh cream
  • Maldon sea salt, to taste
  • 30ml (2 tbsp) white wine vinegar
  • 2 large eggs
  • 2 x 220g sirloin steaks
  • freshly ground black pepper, to taste
  • 20ml (4 tsp) tomato concasse (peeled, seeded and finely chopped tomato)
  • 2 spring onions, finely sliced
  • 20ml (4 tsp) fresh flat-leaf parsley, roughly chopped
  • 15ml (1 tbsp) olive oil
  • 30ml (2 tbsp) ready-made red wine jus
  • chips, to serve



Preheat the oven to 200ºC.


Boil the onion and potato with the butter, thyme, rosemary and a little water until soft, about 15 minutes. Once cooked, blend in a liquidiser until smooth. Pass through a finemeshed sieve, add half the lemon juice, the cream and a little salt and set aside to keep warm.


Boil a small pot of water with the vinegar. Carefully crack 1 egg into the middle, adjust the heat to a simmer and poach until set. Remove with a slotted spoon and repeat. Set aside to keep warm.


While the eggs are poaching, heat a non-stick frying pan to hot. Season the steak and seal on all sides in the hot pan. Transfer to the oven and roast for 2 – 3 minutes (for medium-rare). Allow to rest before slicing.


Toss the tomato, spring onion and parsley with the oil and the remaining lemon juice and season.


To assemble, place a spoonful of the onion mash on each plate. Place the steak on this and top with the poached egg. Spoon a little of the salad mixture on the egg and drizzle the jus around the plate. Serve with the chips.


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