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Hanger Steak with Red Wine Sauce


For the Steak
  • 2 7-oz hanger steaks
  • salt and crushed black pepper
  • oil
For the Wine Sauce
  • 1 shallot, thinly sliced
  • 2 tbsp butter (cold)
  • 1 small bottle (or a glassful, or the equivalent of a cupful) of dry red wine
  • 1 small container (about 1 cup’s worth) beef stock (chicken stock will work too, if you have some lying around)
  • 1 tablespoon whole grain mustard
Instructions:
  1. Season the steak with salt and pepper on both sides (I like very coarsely ground pepper for this) and leave at room temperature.
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