Butcher’s Steak with Bone Marrow and Wild Mushrooms

This cut is highly regarded in France, where it is known as onglet. In the US it is called hanger steak and you see it on most decent brasserie menus. Here, it is more likely to get used as stewing steak than cooked as a proper steak. Old school butchers knew how good it was, though, saving it for themselves once the beast was butchered - hence the name. It lies just below the kidneys, near the flank and has a wonderful flavour. You’ll probably need to order the meat in advance from