John Myers
Ingredients for 8 servings:
- 1 ½ kg beef (beef onglet or kidney cap)
- 30 ml olive oil
- 100 g butter
- 100 g shallot(s), finely chopped
- 30 ml cognac
- 150 ml red wine
- 300 ml beef jus
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Onglet à l´échalote – a classic French bistro dish
Trim the onglet and fry it on all sides in hot olive oil, either whole or sliced. I preferred the first version better, as the slices cut from the end are particularly small. Rub with salt and pepper and fry in an oven preheated to 140°C (284°F) for about 20 minutes, depending on the desired doneness. Let it rest for a few minutes before serving. Cover and simmer the diced shallots in the melted butter for about 10 minutes, until softened. Add the cognac and red wine and reduce almost completely. Add the beef jus, heat through, and season with salt and pepper. To serve, cut the onglet into thick slices across the meat grain and top with the onion sauce. French fries are traditionally served with it. Tip: Onglet is known as Nierenzapfen (kidney cone) in Germany, and Kronfleisch (crown meat) in Bavaria and Austria. Its intense meaty flavor makes it particularly suitable for pan-frying. If left in the pan for too long, it will become quite tough.
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