Onglet à l'échalote

Name: Onglet à l'échalote
Total time: 25 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 4 hanger steaks (180 g / 6 oz each); 8 shallots; 60 g (4 tbsp) butter; 2 tablespoons oil; 100 ml (scant ½ cup) red wine; 1 tablespoon wine vinegar; Salt, pepper, chopped parsley

Hanger steak with shallot sauce

⏱ 25 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4hanger steaks, 180 g / 6 oz
8gray shallots
60 g (2 oz)butter
2 tbspoil
100 ml (½ cup)red wine
1 tablespoonwine vinegar
Saltpepper, chopped parsley

4 hanger steaks, 180 g / 6 oz
8 gray shallots
60 g (2 oz) butter
2 tbsp oil
100 ml (½ cup) red wine
1 tablespoon wine vinegar
Salt pepper, chopped parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Stainless steel or carbon steel skillet

Saucepan or sauté pan

Cooking thermometer

Aluminum foil

Chef’s knife

03 — Method

Take the steaks out of the fridge 30 minutes before cooking.
Thinly slice the shallots.
Melt half the butter with a little oil and sweat the shallots for 8 minutes without browning.
Deglaze with the vinegar, then the red wine, and reduce by half. Keep warm.
Heat a skillet and add the remaining oil and butter.
Salt the steaks and sear for 2 minutes per side for rare.
Season with flaky salt and pepper and rest under foil for 2 minutes.
Place each steak on a warm plate.
Top with the shallots and sprinkle with parsley.
Serve with homemade fries or mashed potatoes.