Onglet steak….a real favourite of mine

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Onglet steak....a real favourite of mine

Nothing else to say really…the pic says it all. I enjoyed this fab steak at Brasserie Blanc in Winchester earlier this week. It simply melted in the mouth – cooked rare, or at the very most, medium rare with a pepper corn sauce on the side it is a delectable delight and incredibly tender.

If you are ever in Winchester – you must visit this restaurant. It is light, stylish and you feel as if you are deep in French territory. Marvellously polite and unobtrusive staff….a wine list to die for – the Côtes de Bourg was full of velveteen finesse. A perfect accompaniment to the steak.

Raymond Blanc describes this restaurant thus: ‘ When you are lucky enough to open a restaurant in a city as beautiful as Winchester, it is your duty to make sure you don’t detract from it. The two Georgian shops on Jewry Street fit the bill. A fantastic frontage lovingly restored. To my absolute delight we discovered that one of the shops had been a butchers in a previous life and that one of the tiled walls remained somewhat intact, part of the wall depicts a cow that I have named Clementine. The Brasserie is a bit of a rabbit warren with two balconies and a patio, dining rooms over two floors, a small private room with its own balcony and an open kitchen on the first floor. It means we have many different little Brasseries each with a slightly different atmosphere.’

Onglet comes from the hanging flank of the cow and is known as, unsurprisingly, ‘hanger steak’ in the U.S. and where I am from we call it ‘skirt’..the Italians call it ‘lombatello‘ and the Spanish ‘solomillo de pulmón‘.

Whatever you call it, this is a remarkable cut – inexpensive and highly regarded for its immense flavour.

I love it!