Onglets with Confit Shallots
Main Dishes • Afghan
Description
Onglets with confit shallots
Ingredients
- Thick Beef Rib 6 pieces
- Asparagus 18 stalks
- Bacon 18 pieces
- Shallot 20 oz
- Red Grape Juice 5 fl oz
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel and chop the shallots.
Step 2
Melt butter in a skillet, add shallots, and season with salt and pepper. Cook the shallots over medium heat for 10 minutes, stirring constantly. Pour in the wine and continue to cook for another 20 minutes over low heat, stirring constantly, until the shallots are soft.
Step 3
Meanwhile, peel and wash the asparagus. Cook it in a pot of boiling salted water for 5–6 minutes. Drain in a colander and rinse with cold water.
Step 4
Wrap each asparagus stalk with a slice of bacon and secure it well to prevent the bacon from unraveling.
Step 5
Light the barbecue. Place the onglet steaks on one side of the grill and the asparagus wrapped in bacon on the other. Grill the meat for 4-8 minutes on each side, and the asparagus for 4 minutes on each side. Season the onglet steaks with salt and pepper at the end of cooking. Serve with confit shallots.
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