Glazed onglet steak with brown butter mash, crispy shallots and madeira
- November 2016
- Serves 4
- Hands-on time 45 min
Onglet has a rich meaty flavour which makes this inexpensive cut stand out. This recipe showcases the steak by pairing it with a decadent brown butter mash and madeira – a wonderful dish for entertaining.
- 57.2g (30.6g saturated)
- 50g (8.2g sugars)
Make the mash up to 24 hours ahead and keep covered in the fridge. Reheat in the microwave or on the hob, stirring often, with an extra splash of milk to stop it drying out.
Make the crispy shallots up to 6 hours ahead and keep in an airtight container somewhere cool and dry. Warm in a low oven to crisp them up again before serving, if you like.
Onglet (also known as hanger steak) is an inexpensive cut from near the cow’s diaphragm. Its proximity to the liver gives the meat a rich, beefy, almost offally flavour. It needs to be rested properly after cooking and served pink, otherwise it can be tough. If you don’t have a good butcher who can supply you, just use your favourite steak cut.
Grass feeding is a more ethical way to feed cattle compared to grain feeding, and the meat tends to have a better flavour too.
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