For 2 servings:
2 onglet/ hanging tender
50g unsalted French butter
2 tablespoons beef glaze
Crushed black peppercorns
Sea salt
For the confit
100g shallots, thinly sliced
1 head garlic
1 tablespoon French butter
1 tablespoon sherry vinegar
Black peppercorns, crushed
Fresh thyme, chopped
Fresh rosemary, chopped
Sea salt