Onglet a l'echalotte

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		Historic Rancho San Julian is my local, pastured beef source for this classic French style hanger steak, cooked in butter with sliced shallots. Hanger steak is very flavorful, but gets tough if overcooked, so don’t go beyond medium rare with this cut. You can of course substitute other steak cuts, but this is the traditional recipe, as my mother used to cook it for us every Saturday when I was a kid. The traditional accompaniment was homemade Pommes Frites, made from Bintje potatoes fried in rendered beef tallow, deliciously crispy on the outside, burning hot and tender inside. Of course they packed lots and lots of calories, and I am not sure who sells beef tallow here, so you may want to substitute Petites Pommes de Terre Roties and Fresh Shelled Flageolet Beans. It really isn't half bad a substitute, trust me.
		Bon Appetit!

Ingredients	Process Bring the meat to room temperature one hour before cooking it. With a sharp knife, criss-cross each side of the steak, making cuts about 1/8” deep. Salt and pepper the meat. Heat up the butter in a skillet until brown but not burned, and brown the steak for 2 to 3 minutes on the first side. Turn the steak over, and add the shallots around the steak. Cook for another 2 minutes, then remove the steak to a warm place, loosely covered. Stir the shallots in the pan and deglaze with the wine. Reduce the wine by half. Add the mustard, stir, then add the parsley. Taste the sauce and rectify, adding more salt and pepper as needed. Portion the steak and serve topped with the shallots, with: Petites Pommes de Terre Roties and Fresh Shelled Flageolet Beans
1 hanger Steak, about 2 lbs 2 cups shallots, sliced ½ cup finely chopped parsley 1 ½ cup red wine 6 Tbs. butter, unsalted 2 tsp. Dijon mustard Kosher salt and fresh ground black pepper
Equipment
1 large cast iron skillet 1 meat thermometer (optional) 1 sharp knife 1 cutting board

Ingredients

Process

Bring the meat to room temperature one hour before cooking it.
With a sharp knife, criss-cross each side of the steak, making cuts about 1/8” deep. Salt and pepper the meat.
Heat up the butter in a skillet until brown but not burned, and brown the steak for 2 to 3 minutes on the first side.
Turn the steak over, and add the shallots around the steak. Cook for another 2 minutes, then remove the steak to a warm place, loosely covered.
Stir the shallots in the pan and deglaze with the wine. Reduce the wine by half. Add the mustard, stir, then add the parsley. Taste the sauce and rectify, adding more salt and pepper as needed. Portion the steak and serve topped with the shallots, with:

Petites Pommes de Terre Roties and Fresh Shelled Flageolet Beans

1 hanger Steak, about 2 lbs
2 cups shallots, sliced
½ cup finely chopped parsley
1 ½ cup red wine
6 Tbs. butter, unsalted
2 tsp. Dijon mustard
Kosher salt and fresh ground black pepper

Equipment

1 large cast iron skillet

1 meat thermometer (optional)

1 sharp knife

1 cutting board