Onglet with red wine shallots

Also known as hanger steak, this cut packs a lot of flavour and is best cooked rare to keep it tender – a succulent supper for two

85g butter
400g piece of onglet steak, trimmed into a neat 'fillet', trimmings reserved and chopped
2 banana shallots, 1 finely chopped, 1 finely sliced into rings
1 thyme sprig
1 bay leaf
½ tsp plain flour
300ml red wine
handful finely chopped parsley, to serve
Dijon mustard, to serve

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.
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.
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.
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.