Seared Onglet with Madagascar Salt Prawns & Wine Flight

Yields 3 to 4 portions
1 Onglet (aka Hanger Steak) trimmed and portioned; filet can be substituted
6-8 ea Madagascar Salt Prawns (large shrimp, domestic can be substituted)
½ C Morels (dry domestic, re-hydrated and washed, cut in half lengthwise)
6-8 ea Baby Zucchini (other varieties as available)
12 oz Beef and Veal reduction sauce (can use beef and chicken as you choose)
2 oz Port wine
¼ C Dried currants
¼ C Dried apricots, diced
¼ C Fresh carrots, small dice
½ ea Fresh lemon

Here’s a starting point: What is an onglet (pronounce on-glay)? A custom butcher would know it, but perhaps a common grocery store will not. This cut of meat is relatively unknown in everyday American cooking. It is very lean and rich in flavor and in limited supply as there are only two per beef cow. This cut is also known as the inside hanging tender, or “Butcher’s Steak,” and very importantly, it is best eaten rare to medium-rare. Have a specialty butcher fabricate this for you. Make portions that range from 4 to 6 ounces for this dish.

Make a reduction sauce by cooking down (reducing) a stock by two-thirds of its original volume. In this case, I like using two different stock varieties because it seems to enhance the fruit and port wine better. If using canned stocks, select only organic and low-sodium brands; they are becoming more readily available. During the sauce-making process, take your time:  add the port, then the apricot, then a little more port and the currants. Taste it, cook it, touch a little more port if you like, taste it. Reserve the sauce, hot, for service.

Peel and de-vein the prawns, leaving the head intact. Season the prawns with salt and pepper and a splash of olive oil. I keep them pretty simple so as to show off the natural flavor and sweetness of this particular variety.