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Onglet à l'échalote is one of the great brasserie dishes of Paris — a thick hanger steak with a classic shallot and red wine reduction. A bistro pillar since the days of workers' canteens.
Serves 2 peoplePrep 10 minCook 15 min
What to ask for
This recipe calls for Onglet. Can't get it where you are?
Ingredients & method
Ingredients
- 2 onglet (hanger steak) pieces (about 180 g each), sinew removed
- 1 tbsp neutral oil
- 50 g unsalted butter
- 4 shallots, finely sliced
- 150 ml dry red wine
- 100 ml beef stock
- 1 tbsp red wine vinegar
- 1 tbsp flat-leaf parsley, chopped
- Salt and black pepper
Method
- 1Season onglet generously with salt and pepper. Heat oil in a heavy frying pan over very high heat. Sear 3 minutes per side for medium-rare — hanger is best not cooked beyond this.
- 2Remove and rest on a warm plate. Drain excess fat from the pan, leaving the fond.
- 3Add half the butter and the shallots. Cook over medium heat, stirring, for 8 minutes until very soft and golden.
- 4Add wine and vinegar. Reduce by two-thirds over high heat. Add stock and reduce to a sauce consistency.
- 5Remove from heat. Swirl in remaining cold butter. Adjust seasoning. Slice the onglet against the grain and spoon the sauce over. Scatter with parsley.
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Chef's tip
Onglet has a pronounced grain — always slice very thin, at a steep angle against the grain, or it will seem tough regardless of cook temperature.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.