Onglets with Confit Shallots

Main Dishes | Afghan cuisine

⏳ Time

25 minutes + 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Onglets with confit shallots

Ingredients

Thick Beef Rib - 6 pieces
Asparagus - 18 stalks
Bacon - 18 pieces
Shallot - 21.2 oz
Red Grape Juice - 3 fl oz
Butter - 2.8 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.