Entree: France – Lorraine – Onglet à l'Échalote (Hanger steak served with a classic shallot and red wine pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1.5 lb (680 g) hanger (onglet) steak, trimmed
- 2 tbsp (30 ml) olive oil
- 3 tbsp (42 g) unsalted butter, divided
- 4 large shallots, thinly sliced, approx. 4 oz (115 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef stock
- 1 tbsp (15 ml) cognac or brandy (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Remove the hanger steak from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry and season both sides generously with salt and pepper.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add olive oil and 1 tbsp butter. Sear the steak 3–4 minutes per side for medium-rare (adjust time for thickness and preferred doneness). Remove steak to a cutting board, tent with foil, and rest 8–10 minutes.
3. Reduce heat to medium and add remaining butter to the pan. When melted, add the sliced shallots and cook, stirring, until softened and beginning to brown, about 4–5 minutes.
4. If using cognac, carefully add and flambé or ignite briefly to burn off alcohol, then let flames subside. Add the red wine to deglaze the pan, scraping up browned bits, and simmer until reduced by about half, 3–5 minutes.
5. Add beef stock, thyme, and bay leaf and simmer until the sauce is slightly thickened, about 4–6 minutes. Remove thyme and bay leaf, taste, and adjust seasoning with salt and pepper. Swirl in a little extra butter for gloss if desired.
6. Slice the rested steak thinly across the grain and arrange on a warm platter. Spoon the shallot and red wine sauce over the slices, sprinkle with chopped parsley, and serve immediately.