SILLY PET SELFIE

Also known as hanger steak, this cut packs a lot of flavour and is best cooked rare to keep it tender. A succulent supper for two

“My Burmese Kami hates the cold and this is his favourite place,” says Lynn Williams from Laleham in Surrey.

PREP: 20 MINS COOK: 30 MINS SERVES 2 85g butter

400g piece of onglet steak, trimmed into a neat ‘fillet’, trimmings reserved and chopped

2 banana shallots, 1 finely chopped, 1 finely sliced into rings

1 thyme sprig

1 bay leaf

½ tsp plain flour

300ml red wine

Handful finely chopped parsley, to serve Dijon mustard, to serve

1

To make the base for the sauce, heat a third of the butter in a shallow pan and sizzle the meat trimmings, chopped shallots and herbs until lightly browned. Scatter over the flour, cook for a few minutes until pasty, then pour over the wine and boil until reduced by half and slightly syrupy. Strain the sauce through a fine sieve into a jug and set aside until needed. It can be made up to two days in advance, covered and chilled.

2

Heat another third of the butter in a frying pan until sizzling. Fry the well-seasoned steak in the butter for about 12 mins in total so it’s caramelised on all sides. This cut only suits being cooked to a maximum of 15 mins for medium – 12 mins will give you rare. Remove the meat from the pan and leave to rest.

3

Add a touch more butter to the pan and cook the sliced shallots until caramelised. Pour in the prepared sauce, bring back to a simmer and stir in any remaining butter. Taste the sauce for seasoning and turn off the heat.

4

Carve the steak into slices across the grain and place on a platter. Spoon over the saucy shallots and pour over the reserved sauce. Scatter over the parsley and serve with chips and mustard.

“Would you bring me my tea?”