Hanger Steak in Wine Sauce

side sauce traditional recipe

INFO

Low cost piece of meat with exceptional taste

Details

Ingredients

• 1 Carrot
• 1-2 large Shallot
• 1 Stalk of celery
• 0.5 cube of beef boullion
• 2 mushroom (any)
• 0.5 L of a decent red wine (up to a bottle)
• Olive oil
• 1 Hangar steak
• Salt
• Pepper
• Optional:  Piment D’Espellette

Method Sauce

1. Prepare the mirepoix by cutting the carrot, shallots and celery is small pieces, then heat some oil in a pot over medium-high heat, add the veggies and mushroom and let it cook for about 15 mn, stirring frequently until the vegs starts to brown
2. Add half a cube of boullion (you can use chicken)
3. Add the wine and simmer until it reduce to about 10 cl
4. Strain, add some thyme, salt and pepper to taste
5. Set aside

Method Meat

1. Pre-heat oven to 400° F
2. Trim the meat
3. Heat some oil into a pan (use a pan that you can place in the oven, avoid a non-stick pan)
4. Salt and peper on the meat
5. Oil the meat, add a tiny bit of Piment D’Espellette
6. Grill the meat for a total of about 1 minute over medium high heat
7. Place the meat into the oven in the pan for another 5 mn
8. Take the meat out, let it rest 5 to 10 minutes
9. A couple of minutes before serving, heat back the pan (remove the oil but keep the rest), deglaze the pan with the sauce
10. Cut the meat, and drizzle the sauce over the meat.

Quick View

Traditional
Serve	3-4
Preparation Time	15 mn + 5-7 mn
Cooking Time	45 mn + 5 mn
Temperature
Authors	Pascal Crausaz
Special