onglet gascon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 6-oz onglet steaks (hanger steaks)salt and pepper1 Tbs oil2 Tbs buttermarrow from 4 bones if using2 oz. of white wine1/2 cup dark veal stock and demi-glace if you have2 Tbs Dijon mustard coarse sea salt2 sprigs parsley chopped for garnish
Cook the steak and the marrow. Preheat the oven to 375. Season steaks with salt and pepper. Put the oil in a heavy bottomed saute pan and heat over high heat. When hot, add 1 Tbs of butter. When it is foamed and subsided, add the steaks, working in batches, as you don't want to overcrowd (and cool down) the pan. Using tongs, turn the steaks, cooking 2 minutes a side on each side Put the pan aside, but do not wash it.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 417.2
- Total Fat: 28.7 g
- Cholesterol: 113.1 mg
- Sodium: 675.9 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.0 g
- Protein: 32.2 g