This is still my stuff.

Black pepper sauce, Chez Gérard Brasserie, Chiswick High Road. You don’t see »onglet« steaks that often in the UK, it’s a cut you find more often in France (though it seems they’re called “hanger” steaks in the USA, because they’re cut from the part of the diaphragm that hangs between the last rib and the loin) - but they’re worth a chew when you do, ’cos they’re very tasty. It’s the marbling, y’see.

The Brasserie isn’t elaborate - don’t get me wrong, I like it; it’s just not in the league of other nearby establishments like La Trompette (and doesn't claim or intend to be) - but it has a good selection of beef on the menu, and the people working there appear pretty reliably to know how to source and cook a very decent bloody steak. This one, with peppercorn sauce and frites, is about 12 of your English quid, which really isn’t bad, considering its tastiness index of 17.6.