Steak & Onion Soubise

Perfectly cooked steak and a creamy onion sauce - yes please!

Course Dinner

Cuisine Australian, French, Worldwide

Keyword bechamel sauce, onion soubise, steak dinner, striploin steak

Prep Time 10

Cook Time 30

Servings people

Calories 394kcal

Author AnotherFoodBlogger

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

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

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

Remove steak from fridge 30 minutes prior to cooking, season with salt and a drizzle of olive oil
Heat BBQ to 200c and cook for 3-4 minutes per side or until internal temp reads 52-55c for medium rare *see tips*
Rest steak for as long as it takes you to cook the broccolini (approx 5 minutes)

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

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 Gordon 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.