onglet gasconSubmitted by: CHEFSOPHIE
Introductionyou can also add some beef marrow while the steak cooks. I have substituted sirloin tip steak for hanger steak. you can also add some beef marrow while the steak cooks. I have substituted sirloin tip steak for hanger steak.
4 6-oz onglet steaks (hanger steaks)
salt and pepper
1 Tbs oil
2 Tbs butter
marrow from 4 bones if using
2 oz. of white wine
1/2 cup dark veal stock and demi-glace if you have
2 Tbs Dijon mustard coarse sea salt
2 sprigs parsley chopped for garnish
Transfer the steaks to a small roasting pan and add the bone marrow. Place in the oven and cook for 5 minutes (maybe 8 for medium rare). Remove the meat from the pan, but leave the marrow and cook that for another seven minutes, until cooked through-meaning no pink, whte or red color remains. Place the steaks on the plate to rest.
The sauce. Return the saute pan to the heat and stir in the wine with a wooden spoon. Make sure to scrape up the nice brown stuff with the spoon as you deglaze the wine. Reduce the wine by half, stir in your stock and demi-glace if you have it. Reduce by half. Put any juices that have leaked out of the resting meat in the saute pan also. Whisk the remaining Tbs of butter and remove from the heat. Off the heat, whisk in the mustard and adjust seasoning to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.