Peppered Onglet with Fries and Bearnaise

Onglet - known in America as hanger steak - hangs from the last rib of the cow, just below the kidneys. In England it is known as skirt or butchers steak simply because it is such a wonderfully flavourful cut that butchers would often keep it for themselves!

You will get four portions of onglet per animal weighing rougly 6-7oz each - two from each of two long pieces, joined in the middle by an inedible membrane that will need to be cut away. You will probably have to give your butcher notice to get hold of Onglet as it seems to find its way into sausages and burgers more often than not these days. It isn't the most tender cut so it's best to cook it no more than medium rare. I know some chefs who actually beat it to death with a mallet but i think that's a little extreme!

Pre-heat your deep-fryer to 180°c.

Ingredients:

Four 6-7oz onglet "steaks"
2 tblspns of groundnut oil
salt and extra-coarse black pepper
Chips
Bearnaise sauce

Method:

1. Make the chips in advance but only to stage four. They will get the finishing touch as the beef rests. As will the sauce.

2. Season the beef with a good pinch of salt and sprinkle generously with pepper on all sides.

3. Add the oil to a frying pan, heat until hot but not smoking then add to the beef and a knob of butter. Cook for 2-3 minutes, turn over and cook for a further 2-3 minutes (for rare-med rare). Remove the beef, place on a warm plate and leave to rest for 5 minutes.

4. As the steaks are resting finish the chips (like here, step five) and make the bearnaise sauce (recipe here). Carve the beef into 1cm thick slices and arrange on a warm seving plate. Add the chips and sauce and serve. Enjoy!