Onglet with red wine shallots

Onglet with red wine shallots

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Prep: 20 mins Cook: 30 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal698
  • fat46g
  • saturates27g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein42g
  • salt0.9g
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Ingredients

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g piece of onglet steak, trimmed into a neat 'fillet', trimmings reserved and chopped
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Dijon mustard, to serve

Method

  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.

  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.

  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.

  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.

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