Hanger steak with shallot sauce
Ingredients
- 800 gBeef hanger steak (trimmed and cut into four portions)
- 6 pcShallot (finely minced)
- 200 mlRed wine (full-bodied)
- 50 gUnsalted butter (cold and cubed)
- 2 tbspRed wine vinegar
- 1 tbspSunflower oil
- 2 pcThyme (fresh sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlVeal stock concentrate
Method
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.
- 1
Finely mince the shallots. Take the meat out of the fridge 30 minutes before cooking to avoid thermal shock and ensure even cooking.
- 2
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
In the same pan, discard excess fat. Add a knob of butter and the shallots with thyme. Sauté until translucent and lightly golden.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten immediately. The sauce can be kept for 24 hours in the fridge but will lose its velvety texture upon reheating.
