Hanger steak with shallot sauce

A seared steak with a dark crust and rare center, coated in a short, glossy, and velvety sauce. The scent of reduced wine and candied shallots defines this bistro classic.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 604
• Protein: 44 g
• Carbs: 6 g
• Fat: 42 g

Ingredients

• 800 g Beef hanger steak ( trimmed and cut into four portions )
• 6 piece Shallot ( finely minced )
• 200 ml Red wine ( full-bodied )
• 50 g Minimum butter sweet ( cold and cubed )
• 2 tbsp Red wine vinegar
• 1 tbsp Sunflower oil
• 2 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Veal stock concentrate

Instructions

1. Preparing the aromatics

   Finely mince the shallots. Take the meat out of the fridge 30 minutes before cooking to avoid thermal shock and ensure even cooking.

2. Searing the meat

   Heat sunflower oil in a steel pan until it lightly smokes. Sear the steaks for 2 to 3 minutes per side. The crust should be dark brown and crispy. Remove and let rest under foil.

3. Candying the shallots

   In the same pan, discard excess fat. Add a knob of butter and the shallots with thyme. Sauté until translucent and lightly golden.

4. Deglazing and reducing

   Deglaze with red wine vinegar, scraping the juices from the bottom of the pan. Pour in the red wine and veal stock. Reduce by half over high heat until the sauce becomes syrupy and coats the spoon.

5. Mounting with butter

   Remove from heat. Add the remaining cold butter in small pieces, whisking constantly to emulsify the sauce. It should be glossy and smooth. Pour any resting juices from the meat into the sauce, stir, and serve immediately.

Chef's tips

• Resting the meat is crucial: it allows the fibers to relax and the juices to redistribute.
• Never mount the sauce with butter over direct heat, or it will split and become oily instead of creamy.

Storage

Best eaten immediately. The sauce can be kept for 24 hours in the fridge but will lose its velvety texture upon reheating.