This simple steak as bags of flavour, but, it really does benefit from being cooked at least pink, but, preferably rare as it can become tough from over cooking.
serves 2
Ingredients
1 tablespoon olive oil
freshly ground pepper
2 x 175g/6oz pieces onglet
40g/112oz butter
4 shallots, coarsely chopped
tiny squeeze lemon juice
2 tablespoon white wine
salt, or 2 finely chopped anchovies (optional)
12 tablespon chopped parsley
Method
In a heavy-bottomed frying pan, heat the olive oil until smoking. Pepper the onglet and quickly fry it for about two minutes on each side until seared deep brown (for rare). Put on to a plate and keep warm in a low oven with the door ajar.
Add the butter to the pan and allow to foam. Throw in the shallots and cook them gently until they are golden brown; this may take up to five minutes. Squeeze in the lemon juice and add the white wine. Allow to bubble until syrupy, then season. (The anchovies, by the way, are not as odd an addition as you may think; their salty, rather than fishy, flavour has always been well regarded when partnered with meat, particularly lamb.)
Stir in the parsley, pour the sauce over the meat and serve immediately
Original recipe Simon Hopkinson The Independent.
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