← Nouns Cooking · French

Ingredients

• 400 g onglet (hanger) or bavette steak, trimmed of the central sinew into 2 pieces
• 1 tbsp Vegetable oil
• 50 g Butter
• 4 banana shallots, finely sliced
• 1 sprig Thyme
• 150 ml Red wine
• 1 tbsp red wine vinegar
• 1 tbsp Parsley, chopped
• Salt
• Black pepper
• Dijon mustard and frites, to serve (optional)

Method

1. Pat the steak dry and season generously with salt and pepper.
2. Heat the oil and a knob of the butter in a heavy frying pan over high heat. Sear the steak for 3–4 min per side, turning once, until well browned but still rare to medium-rare inside. Hanger turns tough if cooked past medium.
3. Move the steak to a warm plate to rest. Lower the heat to medium and add the rest of the butter, the shallots and thyme. Cook for 5 min, stirring, until soft and golden.
4. Pour in the wine and vinegar, scraping up the browned bits, and bubble for 3 min until reduced to a sticky glaze. Season.
5. Slice the steak thickly across the grain, add any resting juices to the shallots and pile them on top with the parsley. Serve with mustard and chips.

Tips

• Always slice onglet against the grain; it is the difference between tender and chewy.
• Bavette (flank) works the same way and is easier to find.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy BBC Good Food