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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.
Cook this well
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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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