Entree: France – Onglet à l'échalote (Hanger steak with shallot and red wine pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 hanger steaks, approx. 12 oz (340 g) each
- 1 tbsp (15 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 2 large shallots, thinly sliced
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef stock
- 1 tbsp (15 ml) red wine vinegar
- 1 sprig fresh thyme or 1/2 tsp (0.5 g) dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Pat the steaks dry and season both sides generously with salt and freshly ground black pepper. Let sit at room temperature 20–30 minutes.
2. Heat a heavy skillet over high heat until very hot; add olive oil. Sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness), then transfer to a cutting board to rest 8–10 minutes.
3. Reduce heat to medium, add 1 tbsp butter to the skillet and sauté shallots until softened, about 2–3 minutes. Deglaze with red wine, scraping browned bits, and simmer until reduced by half.
4. Add beef stock, thyme, and red wine vinegar; simmer until sauce is slightly thickened, about 3–4 minutes. Whisk in remaining butter off heat to enrich and gloss the sauce. Adjust seasoning.
5. Slice steaks across the grain into 1/4-inch slices, arrange on a platter, spoon sauce over, sprinkle with parsley if using, and serve immediately.