Onglet with red wine shallots

• butter↗85g 85g
• piece of onglet steak↗400g 400g

  trimmed into a neat 'fillet', trimmings reserved and chopped

• banana shallots↗2 2

  1 finely chopped, 1 finely sliced into rings

• thyme sprig↗1 1
• bay leaf↗1 1
• plain flour↗½ tsp ½ tsp
• red wine↗300ml 300ml
• finely chopped parsleyhandful handful

  to serve

• Dijon mustard↗

  to serve

Step-by-step instructions

1. 1

   To make the base for the sauce, heat a third of the butter in a shallow pan and sizzle the meat trimmings, chopped shallots and herbs until lightly browned. Scatter over the flour, cook for a few mins until pasty, then pour over the wine and boil until reduced by half and slightly syrupy. Strain the sauce through a fine sieve into a jug and set aside until needed. Can be made up to 2 days in advance, covered and chilled.

2. 2

   Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 12 mins in total so it’s caramelised on all sides. This cut of meat only suits being cooked to a maximum of 15 mins for medium – 12 mins will give you rare. Remove the meat from the pan and leave to rest.

3. 3

   Add a touch more butter to the pan and cook the sliced shallots until caramelised. Pour in the prepared sauce, bring back to a simmer and stir in any remaining butter. Taste the sauce for seasoning and turn off the heat.

4. 4

   Carve the steak into slices across the grain and place on a platter. Spoon over the saucy shallots and pour over the reserved sauce. Scatter over the parsley and serve with the chips and mustard.