Prep: 20 mins
Cook: 30 mins
Easy Serves 2
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
handful finely chopped parsley, to serve
Dijon mustard, to serve
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
mins 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. Can be made up to 2 days in
advance, covered and chilled.
Heat another third of the butter in a frying pan until sizzling. Fry
the well-seasoned steak in the butter for about 12 mins in total so
it’s caramelised on all sides. This cut of meat only suits being
cooked to a maximum of 15 mins for medium – 12 mins will give
you rare. Remove the meat from the pan and leave to rest.
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.
Carve the steak into slices across the grain and place on a platter.
Spoon over the saucy shallots and pour over the reserved sauce.
Scatter over the parsley and serve with the chips and mustard.