HANGER STEAK WITH SHALLOTS

SERVES 6

15 MINUTES PREPARATION TIME

20 MINUTES COOKING TIME

6 banana shallots, unpeeled

100 g (3½ oz) butter

1 tablespoon sunflower oil

1.2 kg (2 lb 10 oz) hanger steak, membrane and sinew removed by the butcher

Salt and pepper

2½ tablespoons Cognac brandy

3 carrots, very finely diced

1 celery stalk, very finely diced

200 ml (7 fl oz) veal stock

1 teaspoon tomato paste (concentrated purée)

THE VEGETABLES

Preheat the oven to 180°C (350°F/Gas 4). Bake the shallots for 20 minutes then halve lengthways.

THE HANGER STEAK

Meanwhile, melt half of the butter with the sunflower oil in a large frying pan over a high heat. Sear the hanger steak and cook for 5–10 minutes (for very rare), or to the desired level of doneness, turning occasionally until browned. Season. Transfer to a plate, cover with foil and rest for 10 minutes.

THE VEGETABLE JUS

Deglaze the frying pan with the brandy, flambé the brandy and add the diced vegetables, veal stock and tomato paste. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened. Remove from the heat, add the remaining butter and whisk.

Cut the hanger steak into slices. Divide between serving plates, spoon over the vegetable jus, top each serve with a halved shallot and serve immediately.