As I promised, I would share with you how to make Whole Baked Camembert into a heavenly meal by serving it with Anthony Bourdain's "Salad d'Onglet," from his Les Halles Cookbook. This recipe is so delicious and pairs perfectly with the whole baked Camembert. My only problem is that I can't find an onglet steak! I've asked all the butchers I know, but they think I'm delusional! I ask, "Do you know the hanger steak, butcher's steak, onglet steak, from near the tenderloin and the rib?" Their answer: Crickets... So, in my defense I found an excellent article: Ask Casey: Hanger, Skirt, Flank, and Flatiron Steaks. Thanks Casey, I will be educating all my local butchers with this article, they'll be so happy?!?!
Because I couldn't find onglet steak, I used flatiron steak instead and the results were amazingly delicious! This recipe uses soy sauce in the marinade and finishing sauce, so I omitted adding any additional salt. You won't believe how hearty and satisfying this salad is, and the ginger really makes it sing! Also, you want to throw in some of that demi-glace, which is supposed to be hanging out in the freezer! Add a bottle of French red wine and you've got a meal you won't soon forget!
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Salad d'Onglet
Serves 4
Ingredients:
For the steak
12 ounces/340 g onglet steak (I used 16 ounce flatiron steak), cut into 1 1/2 ounce pieces (same-size chunks)
1/2 ounce/14 g fresh ginger, grated (I use my microplane.)
2 garlic cloves, finely chopped (if you use a garlic press, you shall surely burn in Hell)
4 tablespoons/56 ml soy sauce
For the sauce
Freshly ground black pepper
2 tablespoons/28 g butter
1/4 cup/56 ml white wine
1/2 cup/56 ml dark chicken or veal stock (an added spoon from your stash of demi-glace would be nice, and so worth it!)
1 tablespoon/28 ml soy sauce
1/8 ounce/3 g fresh ginger, grated
1 garlic clove, thinly sliced
1 sprig flat parsley, chopped
For the salad
5 ounces/112 g mesclun salad mix (I used baby spring mix.)
1 shallot, thinly sliced
For the red wine vinaigrette
1/4 cup/60 ml red wine vinegar
1 garlic clove, crushed
Salt and freshly ground black pepper
1/2 teaspoon/2.5 g Dijon mustard
1/2 cup/120 ml extra-virgin olive oil
Directions:
For marinating the steak
Place the meat in a deep bowl or dish large enough to hold the meat in a single layer. Add the ginger, chopped garlic cloves, and soy sauce, mix well. Cover and refrigerate overnight. (If you don't have overnight to marinate the meat, 2 to 3 hours still makes it fairly tender and flavorful.)
For the red wine vinaigrette
In a mixing bowl, combine the vinegar, garlic, and salt and pepper to taste. Let sit 30 minutes, then remove and discard the garlic. Add the mustard and slowly whisk in the oil, continuing to whisk until the mixture is emulsified. Set aside until ready to use. (Any leftover vinaigrette should be stored in the refrigerator and brought to room temperature before using.)
For the steak and sauce
Remove the meat from the marinade and pat dry. Season lightly with pepper. (The soy sauce more than compensates for the lack of salt.) Place the saute pan over high heat and add 1 tablespoon/14 g of the butter. When the butter has foamed and subsided, add the meat, working in batches, if necessary, to avoid overcrowding the pan. Sear 3 minutes on each side, so that the meat is nicely browned. Using tongs, set the meat aside on a plate.
Over high heat, stir in the wine, scraping the bottom, of course, with the wooden spoon. Cook until the pan is almost dry, then add the stock (and the demi-glace, if you have any) and the soy and reduce by half. Add the remaining 1/8 ounce/3 g ginger and the sliced garlic and cook for 30 seconds, then whisk in the remaining butter. Return the meat to the pan and cook for about a minute. Sprinkle with the chopped parsley and remove from the heat.
Finishing the dish
Place the mesclun in a large bowl and add the shallot. Add enough of the vinaigrette to moisten, but not drown, the greens. (Save the remainder of the vinaigrette for another use.) Toss well and arrange the salad in the center of a large serving platter. Arrange the meat around the salad and drizzle with the sauce. Serve right away.
.JPG)
Salad d'Onglet
Serves 4
Ingredients:
For the steak
12 ounces/340 g onglet steak (I used 16 ounce flatiron steak), cut into 1 1/2 ounce pieces (same-size chunks)
1/2 ounce/14 g fresh ginger, grated (I use my microplane.)
2 garlic cloves, finely chopped (if you use a garlic press, you shall surely burn in Hell)
4 tablespoons/56 ml soy sauce
For the sauce
Freshly ground black pepper
2 tablespoons/28 g butter
1/4 cup/56 ml white wine
1/2 cup/56 ml dark chicken or veal stock (an added spoon from your stash of demi-glace would be nice, and so worth it!)
1 tablespoon/28 ml soy sauce
1/8 ounce/3 g fresh ginger, grated
1 garlic clove, thinly sliced
1 sprig flat parsley, chopped
For the salad
5 ounces/112 g mesclun salad mix (I used baby spring mix.)
1 shallot, thinly sliced
For the red wine vinaigrette
1/4 cup/60 ml red wine vinegar
1 garlic clove, crushed
Salt and freshly ground black pepper
1/2 teaspoon/2.5 g Dijon mustard
1/2 cup/120 ml extra-virgin olive oil
Directions:
For marinating the steak
Place the meat in a deep bowl or dish large enough to hold the meat in a single layer. Add the ginger, chopped garlic cloves, and soy sauce, mix well. Cover and refrigerate overnight. (If you don't have overnight to marinate the meat, 2 to 3 hours still makes it fairly tender and flavorful.)
For the red wine vinaigrette
In a mixing bowl, combine the vinegar, garlic, and salt and pepper to taste. Let sit 30 minutes, then remove and discard the garlic. Add the mustard and slowly whisk in the oil, continuing to whisk until the mixture is emulsified. Set aside until ready to use. (Any leftover vinaigrette should be stored in the refrigerator and brought to room temperature before using.)
For the steak and sauce
Remove the meat from the marinade and pat dry. Season lightly with pepper. (The soy sauce more than compensates for the lack of salt.) Place the saute pan over high heat and add 1 tablespoon/14 g of the butter. When the butter has foamed and subsided, add the meat, working in batches, if necessary, to avoid overcrowding the pan. Sear 3 minutes on each side, so that the meat is nicely browned. Using tongs, set the meat aside on a plate.
Over high heat, stir in the wine, scraping the bottom, of course, with the wooden spoon. Cook until the pan is almost dry, then add the stock (and the demi-glace, if you have any) and the soy and reduce by half. Add the remaining 1/8 ounce/3 g ginger and the sliced garlic and cook for 30 seconds, then whisk in the remaining butter. Return the meat to the pan and cook for about a minute. Sprinkle with the chopped parsley and remove from the heat.
Finishing the dish
Place the mesclun in a large bowl and add the shallot. Add enough of the vinaigrette to moisten, but not drown, the greens. (Save the remainder of the vinaigrette for another use.) Toss well and arrange the salad in the center of a large serving platter. Arrange the meat around the salad and drizzle with the sauce. Serve right away.
(Mmmmm! That bread and salad are delicious together!)
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