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Hanger Steak with Red Wine Sauce

31 Aug, 2018

For the Steak

2 7-oz hanger steaks
salt and crushed black pepper
oil

For the Wine Sauce

1 shallot, thinly sliced
2 tbsp butter (cold)
1 small bottle (or a glassful, or the equivalent of a cupful) of dry red wine
1 small container (about 1 cup’s worth) beef stock (chicken stock will work too, if you have some lying around)
1 tablespoon whole grain mustard

Instructions:

Season the steak with salt and pepper on both sides (I like very coarsely ground pepper for this) and leave at room temperature.
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