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
- 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.