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Steak and Onion Soubise

Posted August 11, 2020


Steak and Onion Soubise
(Gavin Sutherland recipe)

Our third food and wine paring in partnership with Gavin Sutherland is the 2018 Alambra Eden Valley Shiraz with Gavin's Steak and Onion Soubise.  The palate on this wine is velvet with texture and tannin just in the background providing structure to the rich and deep fruit flavours.  Savoury plums and white chocolate.  A long acid finish that stretches this tightly coiled red wine out.  A quintessential Eden Valley shiraz which pairs perfectly with this robust Steak and Onion Soubise. 

Serves 4

INGREDIENTS

Steak x 4 striploins 300g each (ribeye, fillet, sirloin also work)
Broccolini x 2 bunches
Olive oil x 3 tbsp
Salt

Onion Soubise

Brown onions x 400g – 2 medium sized
Garlic x 2 cloves
Flour x 20g
Butter x 70g (20g for roux & 50g onions)
Bay x 1 leaf
Nutmeg x pinch
Milk x 500g
Cloves x 1
Salt

Onions

  1. Dice the onion & garlic
  2. Fry onion & garlic in 50g butter and pinch of salt until v soft – approx. 10-15 minutes *see tips*
  3. Puree onion mix and set aside

        

Bechamel

  1. Warm milk in saucepan or microwave & set aside *see tips*
  2. Melt butter in saucepan, add flour, stir to combine and cook for 1 minute
  3. Gradually add in warm milk, whisking vigorously to avoid lumps *see tips*
  4. Add bay leaf & clove and cook on low heat, stirring occasionally until thickened – approx. 5 minutes
  5. Remove bay & clove when finished

Soubise

  1. Combine bechamel and pureed onions together and serve hot
  2. If it’s still a little lumpy then blend bechamel & onions in food processor/stick blender

Steak

  1. Remove steak from fridge 30 minutes prior to cooking, season with salt and a drizzle of olive oil
  2. Heat BBQ to 200c and cook for 3-4 minutes per side or until internal temp reads 52-55c for medium rare *see tips*
  3. Rest steak for as long as it takes you to cook the broccolini

Broccolini

  1. Season the broccolini with olive oil and a good amount of salt
  2. Place on BBQ and cook for approx. 5 minutes, turning regularly so the florets char but don’t burn

  

Essential Tools

  • Measuring utensils
  • Chef knives
  • Chopping board
  • Saucepan
  • Frying pan
  • Blender
  • BBQ

Tips/Tricks

  • 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 Gordan 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.