1
Cut the onion and pepper into fine brunoise (cubes). Put the olive oil in the pan. There may be quite a lot of it. Fry on a low heat. Add the thyme. After 10 minutes add the sugar and paprika powder. Deglaze with balsamic vinegar 2 minutes later and add the diced tomatoes and water. Leave to simmer for 20 minutes on a low heat.
2
Boil salted potatoes. Drain and leave to dry. Then fry until crispy in a generous dash of olive oil. Season the potato wedges with salt and pepper.
3
Pat the meat dry. Season with pepper and salt. Fry for about 1 minute on each side and add a knob of butter at the end for flavour. Leave to rest for half a minute and cut into thin slices.
4
Serve the onglet with the potato wedges and the sauce.