Steak & Onion Soubise
Perfectly cooked steak and a creamy onion sauce - yes please!
Servings 4 people
- 4 x 300g striploins ribeye, fillet, sirloin also work
- 2 bunches broccolini
- 3 tbsp olive oil
- 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
Warm milk in saucepan or microwave & set aside *see tips*
Melt butter in saucepan, add flour, stir to combine and cook for 1 minute
Gradually add in warm milk, whisking vigorously to avoid lumps *see tips*
Add bay leaf & clove and cook on low heat, stirring occasionally until thickened – approx. 5 minutes
Remove bay & clove when finished
Remove steak from fridge 30 minutes prior to cooking, season with salt and a drizzle of olive oil
Heat BBQ to 200c and cook for 3-4 minutes per side or until internal temp reads 52-55c for medium rare *see tips*
Rest steak for as long as it takes you to cook the broccolini (approx 5 minutes)
Season the broccolini with olive oil and a good amount of salt
Place on BBQ and cook for approx. 5 minutes, turning regularly so the florets char but don’t burn
- measuring utensils
- chef knives
- chopping board
- frying pan
- warming the milk first will stop a huge % of mess – cold milk will splatter when added to the warm pan and spray everywhere = more clean up!
- adding the milk gradually to the saucepan and whisk vigorously. This will stop lumps forming.
- if you find your bechamel is slightly lumpy at the end – don’t fear. It may not be perfect but pass it through a sieve and it’ll work. Just don’t do it for Gordon Ramsay!
- i like my steak medium-rare, if you want it more or less cooked adjust times accordingly. Also, the steak I used was striploin so a little thicker than a ribeye typically is.
Calories: 394kcal | Carbohydrates: 26g | Protein: 9g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 249mg | Potassium: 311mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2328IU | Vitamin C: 86mg | Calcium: 232mg | Iron: 1mg