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Veal hanger steak with shallot sauce

'Onglet à l'échalotte' is a French classic preparation of the tenderloin. The veal hanger steak is served with a shallot sauce based on red wine and jus de veau. 

Makes 480g.

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

1
kg
veal hanger steak
10
shallots
200
ml
red wine
400
ml
veal jus
4
sprigs
thyme
2
cloves
garlic
1
leaf
bay leaf
as needed
oil
salt and pepper

Scale recipe

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