Name: Onglet with red wine shallots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 85g butter; 400g piece of onglet steak trimmed into a neat 'fillet', trimmings reserved and chopped; 2 banana shallots 1 finely chopped, 1 finely sliced into rings; 1 thyme sprig; 1 bay leaf; ½ tsp plain flour; 300ml red wine; handful finely chopped parsley to serve; Dijon mustard to serve

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Onglet with red wine shallots

Onglet with red wine shallots

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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Also known as hanger steak, this cut packs a lot of flavour and is best cooked rare to keep it tender - a succulent supper for two

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Ingredients

Nutrition

Units:

MetricUS

85g butter
400g piece of onglet steak

trimmed into a neat 'fillet', trimmings reserved and chopped
2 banana shallots

1 finely chopped, 1 finely sliced into rings
1 thyme sprig
1 bay leaf
½ tsp plain flour
300ml red wine
handful finely chopped parsley

to serve
Dijon mustard

to serve

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Nutrition: per serving

kcal698
fat46g
saturates27g
carbs2g
sugars1g
fibre1g
protein42g
salt0.9g

Method

step 1

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. Scatter over the flour, cook for a few mins until pasty, then pour over 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. Can be made up to 2 days in advance, covered and chilled.
step 2

Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 12 mins in total so it’s caramelised on all sides. This cut of meat only suits being cooked to a maximum of 15 mins for medium – 12 mins will give you rare. Remove the meat from the pan and leave to rest.
step 3

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.
step 4

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 chips and mustard.

Recipe from Good Food magazine, February 2016

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A star rating of 5 out of 5.3 ratings

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