learn how to prepare and cook hanger or flank steak to make France’s best kept steak secret steak recipe called the onglet a l’échalote a simple recipe that is served with a shallot parsley and red wine vinegar sauce.an absolute classic French dish that will not disappoint.
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in this video we will talk about 2 cuts of meats that are consider low profile cuts while in fact they could easily challenge some of the best steaks out there in term of quality, taste and tenderness. these cuts are tender, moist and juicy, they can be grilled or pan fried and are most beloved by many great French chefs and butchers.
Get the colored chopping board here:
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for more details on hanger steak:
🧅🥕INGREDIENTS🥕🧅
400 grams hanger steaks (onglet) or flank steaks (bavette) the steak must be prepared as shown in the video.
50 grams unsalted French style butter
80 grams shallots (finely sliced)
3 tablespoons chopped parsley
4 or more tablespoons of red wine vinegar
salt and pepper to season.
Notes: – preheat your oven at 70 to 90 degrees celsius ot keep the meat warm.
– the meat must be cooked no further then medium rare otherwise it looses its juiciness and some of its great flavor.
– poor the meat juices at the end in the shallots and vinegar to complete the sauce.
Serve with a red burgundy wine
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: