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Pan Seared Onglet/ Hanging Steak with Shallots and Onions Confit


For 2 servings:


2 onglet/ hanging tender
50g unsalted French butter
2 tablespoons beef glaze
Crushed black peppercorns
Sea salt

For the confit

100g shallots, thinly sliced
1 head garlic
1 tablespoon French butter
1 tablespoon sherry vinegar
Black peppercorns, crushed
Fresh thyme, chopped
Fresh rosemary, chopped
Sea salt

Cooking Method

  1. Season beef with salt and pepper just before cooking..

  2. Heat a frying pan then add butter. Allow butter to melt until it gives off a nutty fragrance and starts to brown..

  3. Add beef while on high heat. Fry for 1 to 2 minutes until the beef gets a nice brown crust..

  4. Do the same for the other side of the beef..

  5. To achieve medium rare doneness, fry for 1 to 2 minutes on each side, so a total of 3 to 4 minutes. For medium, 2 to 3 minutes on each side.

  6. Serve immediately with shallots and garlic confit or some beef glaze.

    For the confit
    1. Cook garlic in olive oil and/ or butter over low fire for about 30 minutes until garlic is soft and mashes easily.

    2. Heat frying pan over medium heat and add some butter. Add shallots and fry for a while before adding black peppercorns, thyme and rosemary.

    3. Deglaze with some vinegar (sherry, tarragon, red or white are fine). Lower the heat, stir and cook until shallots turn soft.

      Onglet is a low cost and tasty cut. It can be tough when overcooked. Butterfly it because a thinner piece of meat allows for quick cooking over a high heat thus minimise the possibility of overcooking. Butterfly it by placing the palm of your hand firmly on the meat then carefully slide a sharp knife across. Do not cut through. Use the other side of the knife to flatten and tenderise it. Onglet is best served rare to medium rare. Serve immediately. No resting time required.

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