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.
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.
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