Onglet gascon from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • parsley
  • veal stock
  • beef steaks
  • store-cupboard ingredients
  • beef marrow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on July 31, 2012

    In this recipe the hanger steak - one of my favorite cuts of beef, flavorful and a little livery - is served with a marrow bone. The rich sauce is obtained by deglazing the pan with white wine, reducing, adding stock and demi-glace, reducing further, adding the juices from the meat (which is resting at this point) together with plenty of butter and some Dijon mustard. The sauce sticks to your teeth and is pure umami. Note that I had run out of parsley so I used chives instead, but parsley would be my first choice. Picture here: http://forums.egullet.org/index.php/topic/53228-les-halles-cookbook-by-anthony-bourdain/page__st__210__p__1886901#entry1886901

  • fprincess on October 15, 2010

    This is super rich with the inclusion of bone marrow in the sauce. I use demi glace from d'Artagnan instead of stock.

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