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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 22 min

Additional 10 min

Total 57 min

Ingredients

- 2 hanger steaks, approx. 10 oz (280 g) each
- 2 tsp (10 ml) kosher salt
- 1 1/2 tsp (7 ml) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 large shallots, thinly sliced
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 tsp (5 ml) Dijon mustard
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Step 1 Season hanger steaks evenly with salt and pepper. Let rest at room temperature 20–30 minutes.
2. Step 2 Heat 2 tbsp (30 ml) olive oil in a heavy skillet over high heat until shimmering. Sear steaks 3–4 minutes per side for medium-rare (internal ~125–130°F / 52–54°C), basting with butter during last minute; adjust time for thickness. Transfer steaks to a cutting board to rest 8–10 minutes.
3. Step 3 Reduce heat to medium. Add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter to the skillet. Add shallots and sauté until softened and lightly golden, about 3–4 minutes.
4. Step 4 Pour in red wine to deglaze, scraping browned bits; simmer until reduced by half, about 2–3 minutes. Add beef stock, thyme, and Dijon mustard; simmer until sauce coats the back of a spoon, about 5–7 minutes.
5. Step 5 Swirl in remaining butter off heat for shine, adjust seasoning with salt and pepper, and stir in parsley if using.
6. Step 6 Slice hanger steaks across the grain into 1/2-inch slices, arrange on plates, and spoon shallot-red wine sauce over the top. Serve immediately.