Hanger Steak with Wine Shallots

Heat a third of the butter in a pan and sizzle the chopped shallots, thyme, and bay leaf until lightly browned. Scatter with flour, cook for a minute more, then pour in the wine and boil until reduced by half. Strain through a sieve, and keep to one side. Meanwhile, heat another third of the butter in a frying pan, and fry the seasoned hanger steak for about 12 mins in total. Remove to a plate, and leave to rest.
Chuck the sliced shallots into the pan with the meat juices, and cook until caramelised. Pour in your sauce, and bring to a simmer before stirring in the remaining butter. Season the sauce, then serve poured over the sliced steak with a scattering of parsley and a heap of fries.

30 mins

2 serving

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