Also known as hanger steak, this cut packs a lot of beefy flavour, and is best cooked rare to keep it tender. A succulent supper for two.
Served with SICILIAN FRIES
INGREDIENTS
85g butter
400g onglet steak, trimmed into a neat fillets ( chop the trimmings and keep aside)
2 banana shallots 1 finely chopped, 1 finely sliced into rings
1 thyme sprig
1 bay leaf
½ teaspoon plain flour
300ml red wine
handful finely chopped parsley, to garnish
METHOD
To make the base for the sauce, heat a third of the butter in a shallow pan and sizzle the meat trimmings, chopped shallots and herbs until lightly browned. Add the flour, and cook for a few minutes, then pour in the wine, and boil until reduced by half and slightly syrupy.
Strain the sauce through a fine sieve into a jug and set aside until needed.
Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 8 minutes in total so it’s caramelised on all sides. Remove the meat from the pan and leave to rest
Add a touch more butter to the pan and cook the sliced shallots until caramelised. Pour in the prepared sauce, bring back to a simmer and stir in any remaining butter. Taste the sauce for seasoning and turn off the heat.
Carve the steak into slices across the grain and place on a platter. Spoon over the saucy shallots and pour over the reserved sauce.
Scatter over the parsley and serve with the Sicilian fries and Dijon mustard.
Original Recipe BBC Good Food Magazine
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