Onglet With Red Wine Shallots

2 min read
Also known as hangar steak, this cut packs a lot of flavour and is best cooked rare to keep it tender - a succulent supper for two.


  • 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
  • A handful finely chopped parsley, to serve
  • Dijon mustard


  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 minutes 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.

  2. Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 12 minutes in total so it's caramelised on all sides. This cut of meat only suits being cooked to a maximum of 15 minutes for medium - 12 minutes 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 pout over the reserved sauce. Scatter over the parsley and serve with chips and mustard.

Credit: Barney Desmazery