Onglet and Cream Sauce

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Nothing special to make this one gluten free, but it’s easy and people you serve this to will thank you. If you can't get onglet (hanger steak), do it with skirt steak. If you want to spend more money and have less flavor, use NY strips or filets.

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves: 4


1 onglet per 4 people
1/4 cup of white wine
2 tablespoons butter
1 sweet onion, cut in half, then into 1/4 inch-wide crescents
1/2 cup heavy cream
1 cup frozen peas


Split the onglet into two pieces and trim the exterior fat, silver skin, and connective tissue. Save this if you are grilling.

Heavily salt and pepper both sides of the steak.

Now, there are two ways to make this, the grill way and the pan way.

The grill way . . .

Grill the onglet over very high heat for 3 minutes a side (nota bene: this will leave the inside very rare, so don’t do this if you have any concerns about the quality of the meat, or are afraid of food-born pathogens.) Remove from heat and wrap in heavy aluminum foil.

While the meat rests, you need to make a base for the sauce.

Render the trimmed bits over medium-low heat with a bit of olive oil (if you use skirt or NY strip steaks, render bacon cut into lardonnes.) When you have a good chunk of fat rendered into the pan, extract the bits with a slotted sppoon. Raise to medium-high heat.

Alternately, if you’re going to do the pan way . . .

Sear steak (you may need to cut it into large pieces, depending on the size of the steak compared to your pan) over medium-high heat in a bit of olive oil for 3 minutes a side. (See previous comment) Remove steak to heavy duty aluminum foil.

Now, the recipes are the same again.

Deglaze with wine. Use a wooden spoon to pick up any seared bits and then cook off most of the wine. Melt the butter in the wine reduction over medium-high heat.

Add onion to the pan and cook until nicely caramelized. If you used the grill method, return the bacon bits to the pan.

Deglaze again with heavy cream, be sure to scrape down the pan. Bring cream just to the boil, then reduce to low heat.

Toss in the peas. While they’re heating, remove the steak from the foil, adding any juices to the pan. The keeping your knife almost parallel to the cutting board, cut on the extreme bias against the grain, resulting in very thin slices that will melt in your mouth. Add the meat to the pan, toss to distribute everything.

Salt and pepper to taste.

Works alone or with a vegetable side. Enjoy!

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