Seared Hanger Steak with Red Wine Shallot Sauce

• 1 lb hanger steak
• 2 shallots
• 3/4 cup dry red wine
• 1/2 cup beef stock
• 3 tbsp unsalted butter
• 3 sprig fresh thyme
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 tsp black pepper

Instructions

1. 1

   Season the hanger steak well and sear in an oiled skillet 4 minutes per side for medium-rare.

2. 2

   Remove the steak to rest and lower the heat under the pan.

3. 3

   Soften the minced shallots in the drippings, then deglaze with red wine, scraping up the fond.

4. 4

   Add beef stock and thyme and reduce by half until syrupy.

5. 5

   Swirl in cold butter off the heat to create a glossy sauce and season to taste.

6. 6

   Slice the steak against the grain and spoon the shallot sauce over the top.