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Onglet with red wine shallots

Onglet with red wine shallots

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, February 2016

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A star rating of 5 out of 5.2 ratings

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