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