Onglet Steak coronation Boneless & Uncooked

Boneless & Uncooked

slice against the grain to ensure maximum taste and tenderness

With a higher fat content than the leg

and a simple salad scattered with long snipped chives

A light chicken stock and champagne-based cream sauce is very delicate and remarkable when fresh oysters are blitzed in at the end and served alongside the beef

Onglet Steak coronation Boneless & UncookedOnglet Steak The Butchers Favourite for Bold Flavour Expertly butchered from the diaphragm of the beast, onglet steak, also known as hanger steak or the butchers cut, has long been prized for its deep, beefy flavour. Traditionally kept aside by butchers for their own tables, this lesser known cut is now being rightly appreciated by chefs and home cooks alike. Open textured with a loose grain and generous marbling, onglet offers an intensity of flavour