Hanger Steak with Wine Shallots
Hanger Steak with Wine Shallots



  • 80g butter
  • 400g piece of hanger steak (also known as onglet) fillet
  • 2 banana shallots, 1 chopped, 1 sliced into rings
  • 1 sprig of thyme
  • 1 bay leaf
  • ½ tsp flour
  • 300ml red wine
  • Handful of parsley, chopped
  • 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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