Onglet steaks with pumpkin jam, Ratte potatoes and wild mushrooms

Onglet is a more economical cut for a steak dinner, but full of flavour. Jason Atherton serves his with a rich beef sauce, Ratte potatoes and pumpkin jam.


For the pumpkin jam

For the beef sauce

For the potatoes

For the mushrooms and curly kale

  • 110g/4oz butter
  • 250g/9oz girolle mushrooms, preferably Scottish, cleaned, stems scraped clean and rinsed free of dirt
  • 250g/9oz trompette de la mort mushrooms, cleaned and rinsed free of dirt
  • 500g/1lb 2oz curly kale, stalks removed
  • salt and freshly ground black pepper

For the onglet steaks