Onglet with Rosemary Roast Potatoes and Carrots

This recipe is the epitome of the type of cooking that I love. It is simple, tastes great and anyone can make it. What really makes this dish so good is the use of the onglet steak – also known as hanger steak. This cut is very common in French cookery and is the cut most commonly used in the classic steak frites. It comes from the diaphragm of the cow and has a beautiful rich flavour that has a slight gamey note.

When using onglet as a steak you have to cook it very rare, blue even. It also lends itself so long slow cooking but in my opinion that would be a waste and there are plenty of other cuts that can be used for this. As this is not a common steak in the UK you will have to go to your local butcher, and even then might have to ask specifically for it. I purchased mine from the excellent Barfields in Brighton who stock pretty much every cut of meat you could want. Best of all this is fairly cheap steak and in my opinion has more flavour than a fillet which costs four times as much.


2x onglet steaks approx. 250g each

4 good sized maris piper potatoes

4 whole carrots – nice organic ones

A bunch of rosemary

4 garlic cloves

Salt and pepper

Olive oil and butter

Beef Onglet recipe ingredients


  1. Remove the meat from the fridge at least an hour before you plan to cook. Pre heat the oven to 220C.
  2. Chop the potatoes into cubes of approximately 3cm each. Do not peel the potatoes first – this is a rustic dish.
  3. Place the potatoes in an oven proof dish with a good glub of olive oil and large pinch of salt. Add to this the crushed but not peeled garlic and the chopped rosemary – a decent amount of this. Coat the potatoes with the oil and herbs.
  4. Place these into the oven for around 45 minutes or until golden. After about 15 minutes add the unpeeled whole carrots to the dish and coat with the hot oil.
  5. For the steak heat a frying pan or skillet until smoking. Coat the steaks with olive oil and season with salt but not pepper.
  6. Once the pan is smoking add the steaks – they will sizzle and make a lot of noise. Try not to move them around the pan so that a lovely caramelised crust forms. Due to the shape of the steaks you will have to turn them occasionally. I cooked mine for about 4 minutes in total. For the last minute add a knob of butter to the pan and spoon over the steaks as they cook
  7. Remove and allow to rest before slicing, seasoning and plating up with the potatoes and carrots.

I loved this dish, the meat was extremely rare – a little too rare for Yolanda – with beautiful caramelisation and a wonderful deep flavour. The texture of the meat is also joyous, it is tender and fibrous in equal measure. The simple yet fragrant accompanying vegetables allow the meat to be the star of the show. I was going to make a pepper corn sauce to go with it but used all my cream to make posset which was a blessing in disguise.

Barfields Butchers

If you are in the Brighton area please head over to and pay them a visit. Will is a fantastic guy who loves his meat and provides excellent customer service. By buying your meat from local butchers such as Barfields you are supporting sustainable farming methods and traditional skilled workers who are providing a wonderful service to their community.

Hope you enjoy this recipe and please add any comments below.



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