Sous-vide Onglet – Bordelaise Glaze & Bone-Marrow Crust

The onglet (hanger steak) is an aromatic bistro cut with a robust flavour. Cooked sous-vide at 54 °C it turns evenly pink and tender, then finished in a bordelaise glaze made from our own red wine and topped with a bone-marrow crust.

Beef & Game Category

30 MIN Prep time

150 MIN Cook time

4 people Servings

Sous-vide Onglet – Bordelaise Glaze & Bone-Marrow Crust

Preparation

Cooking sous-vide

Season the onglet with salt, vacuum-seal it with a sprig of thyme and cook at 54 °C for about 2.5 hours. Then pat thoroughly dry.

Bordelaise glaze

Sweat the shallots in butter until translucent, deglaze with the red wine and reduce to a third. Add beef stock, thyme and bay leaf and reduce to a syrupy glaze. Remove the herbs and mount with cold butter.

Bone marrow

Loosen the marrow from the bones, dice it coarsely and mix with the breadcrumbs and a little pepper.

Finish & serving

Sear the onglet in clarified butter over high heat for 1–2 minutes all over, turn it briefly in the glaze, top with the bone-marrow mixture and glaze it briefly under the grill. Slice across the grain and nap with the glaze.

Why this wine?

With its dense structure and savoury depth, the Sarabande is the natural choice: as a glaze it is already in the dish and closes the circle on the palate.

Good to know

Tips & insights

Trim the onglet thoroughly before vacuum-cooking; the central sinew otherwise spoils the bite.
Sous-vide at about 54 to 56 degrees gives a juicy, pink centre.
After the water bath, pat the meat dry and sear it only briefly and hard in hot clarified butter.
For the glaze use the same wine you drink, and reduce it strongly until it shines.
Brown the marrow-and-breadcrumb crust under the grill only at the very end.

Frequently Asked Questions

Which wine goes with sous-vide onglet with bordelaise glaze?

The Sarabande. With its dense structure and spiced depth it is the natural choice, for it is already in the dish as the glaze and so closes the circle on the palate. The Gigue brings more freshness and bright fruit as a livelier counterpoint to the robust onglet.

What core temperature does the onglet need?

Onglet is at its best medium-rare. Cook it sous-vide at about 54 to 56 degrees, then it stays tender and juicy. Sear it afterwards only briefly to form a crust, without cooking the centre further. Always slice across the pronounced grain.

Can I make the dish without a sous-vide device?

Yes. Sear the onglet hard and bring it up to the desired core temperature in a low oven, checked with a thermometer. The result is a little less even but just as juicy, provided you rest the meat afterwards and slice across the grain.

Why a robust red wine rather than cooking wine for the glaze?

A good, robust red is reduced strongly, so the alcohol and raw acidity vanish and only concentrated flavour remains. Cooking wine often carries flat or impure notes that the reduction intensifies. Ideally use the same wine you drink with the meal.

The wine to pair