Have you tried onglet steak?
This prized French cut has a rich flavour and takes just a few mintes to cook.
Pair it with an easy, creamy green peppercorn sauce and you can have this dish served in less than 30 minutes.
Bon appétit!
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❤️ Why you will love this dish
- Ready in 30 minutes
- Perfect for steak frites!
- Great on the bbq
- Full of flavour
Onglet steak is often used in 'steak frites', the dish that is often served at French lunchtimes in restaurants, although some people know it as hanger steak.
There is only one onglet piece on each animal and it's a piece of meat from the diaphragm.
It's rich and tasty and historically the butchers would keep this cut for themselves rather than sell it!
It's not the tenderest of cuts, so it benefits from a really quich sear, followed by serving it in slices cut against the grain for maximum tenderness.
I've served it with a green peppercorn sauce, which is actually quite mild compared to using black peppercorns. The sauce is quick and easy and is simple to customise too.
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🥘 Ingredients
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A few notes on some of the ingredients.
- Seasoning and oil - these are not on the ingredients picture as they are kitchen basics. I always use flaked sea salt and freshly ground black pepper for seasoning meat and fish and white pepper for white sauces. I prefer to use light olive oil for frying.
- Onglet steak - found in good butchers or online butchers all year round.
- Double cream - also known as heavy cream.
- Green peppercorns - sometimes these are in brine in jars or sometimes dried. They are much milder than black peppercorns. Available in most supermarkets.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- Griddle pan
- Frying pan
- Kitchen paper
- Sharp knife
- Pastry brush
🔪 Instructions
Remove the onglet steaks from the fridge and pat dry with kitchen paper to allow them to come to room temperature while you make the sauce.
Peel and finely chop the garlic and shallot.
If you are using dried peppercorns, place them in a bowl with some boiling water to allow them to rehydrate.
If the peppercorns are in brine, rinse and drain to remove some of the salt.
Melt the butter in a frying pan over a medium heat and add the shallots, occasionally stirring for about 5 minutes until the shallots have softened but not coloured.
Add the garlic and green peppercorns and cook for a minute then add the brandy for a further minute.
Add the stock, bring to a simmer and allow the liquid to reduce by half then turn off the heat.
⏲️ Cooking Time
Use a pastry brush to oil the steaks and season with the salt and pepper just before cooking.
Heat the griddle over a high heat and add the steaks.
Turn the steaks after 2 minutes then cook for a further 2 minutes.
Reduce the heat to medium and add the butter, basting and turning every 30 seconds for about 2 minutes to 4 minutes.
Remove the onglet steak from the pan to a plate covered with foil to allow the meat to rest while the sauce is finished.
Reheat the sauce over a medium heat and add the cream until it simmers for a few minutes and thickens.
I like to add any juices from the beef resting plate at this point.
Check the seasoning.
If you prefer a thicker sauce, combine a teaspoon of cornflour with water and stir into the sauce.
Serve the steak sliced across the grain with the green peppercorn sauce.
Tender, tasty and absolutely delicious.
🥗 Side Dishes
- Cheesy Duchess Potatoes
- Gratin Potatoes Dauphinoise
- Potatoes Boulangère
- Potatoes Pavé
- Fondant Potatoes
- Parmentier Potatoes
- Boursin Mashed Potatoes
- Potatoes Rissole
- Pommes Persillade
- Sarladaise Potatoes
- Chateau Potatoes
- Potatoes Parisienne
🥙 Substitutions
- Steak - use any steak you like to pair with this sauce. Pork or venison steak would also work.
- Peppercorns - use grated black pepper or swap with finely chopped mushrooms fried in butter or rehydrated and chopped porcini mushrooms.
🍣 Storage
- Refrigerator - cool, cover and eat within 2 days.
- Freezer - not suitable for freezing.
- To reheat - in a pan over a medium heat.
🍱 Prepare in Advance
- Chop the garlic and shallot in advance if you prefer.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
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- Mustard Glazed Cowboy Steak
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📋 Recipe
Onglet Steak with Green Peppercorn Sauce
Equipment
- Griddle pan
- frying pan
- kitchen paper
- sharp knife
- Pastry brush
Ingredients
- 800 g onglet steaks 4 steaks
- 1 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 g butter
For the sauce
- 50 g butter
- 1 shallot
- 1 clove garlic
- 2 tablespoon green peppercorns
- 30 ml brandy
- 200 ml beef stock
- 300 ml double cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- cornflour optional
Instructions
- Remove the onglet steaks from the fridge and pat dry with kitchen paper to allow them to come to room temperature while you make the sauce.
- Peel and finely chop the garlic and shallot.
- If you are using dried peppercorns, place them in a bowl with some boiling water to allow them to rehydrate.
- Melt the butter in a frying pan over a medium heat and add the shallots, occasionally stirring for about 5 minutes until the shallots have softened but not coloured.
- Add the garlic and green peppercorns and cook for a minute then add the brandy for a further minute.
- Add the stock, bring to a simmer and allow the liquid to reduce by half then turn off the heat.
- Use a pastry brush to oil the steaks and season with the salt and pepper just before cooking.
- Heat the griddle over a high heat and add the steaks.
- Turn the steaks after 2 minutes then cook for a further 2 minutes.
- Reduce the heat to medium and add the butter, basting and turning every 30 seconds for about 2 minutes to 4 minutes.
- Remove the onglet steak from the pan to a plate covered with foil to allow the meat to rest while the sauce is finished.
- Reheat the sauce over a medium heat and add the cream until it simmers for a few minutes and thickens.
- I like to add any juices from the beef resting plate at this point.
- Check the seasoning.
- If you prefer a thicker sauce, combine a teaspoon of cornflour with water and stir into the sauce.
- Serve the steak sliced across the grain with the green peppercorn sauce.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
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Amanda
A real treat with a delicious sauce.