In Italian, it's known as lombatello while in French, it's the onglet. But in Hokkien, after you eat it, straight away ong. Anyway, this remains one of my favourite cuts because of it being the more flavourful and beefy part. A quick grill to medium rare and your life is complete. Hence, the accompaniment is as simple as it gets – charred asparagus and shallot, an elegant mount of mustard, should you wish, and a red wine reduction. Ok, that's all.