Ingredients:

1x Onglet steak

2 x shallots sliced

2 tbsn brandy

300ml beef stock

1 tbsn picked fresh thyme leaves

2 x bay leaves

20g unsalted butter

3g sea salt

¼ tsp red wine vinegar

¼ tsp cracked black pepper

Method:

• Preheat the BBQ, cooking indirect. Around 200c is ideal heat
• Melt the butter in a medium size sauce pan and add the sliced shallots.
• Cook on a low heat until shallots are starting to turn brown and have softened (8-10 minute’s)
• Add the Brandy, thyme and bay leaf and reduce (evaporate) the liquid by half
• Add the beef stock turn the heat up and cook for 10 minutes until the sauce has thickened, remove from heat and add the cracked pepper, vinegar and salt.
• Sprinkle the onglet with sea salt and a little over oil place directly over coals

• Cook until your desired temperature - I love it medium rare

• Leave to rest for the same time it took to cook
• Slice and serve with a good helping of the sauce on the side