PER SERVING 457 kcals, protein 36.3g, carbs 1.9g, fat 24.6g, sat fat 8.7g, fibre 1.1g, salt 0.4g
hanger steaks 4 pieces, about 6-700g in all
2 tbsp butter
thyme, a sprig
garlic 1 clove, peeled and finely slice
shallots 16 small, peeled
red wine 500ml
beef stock 250ml
1.Season the steaks well on each side. Put 1 tbsp oil in a large frying pan with a knob of butter and heat until the butter foams. Add the steaks (do 2 at a time if your pan is small) as well as the thyme and garlic. Cook the steak for 3 minutes on each side, basting them with the butter and oil. transfer the steaks to a board and rest somewhere warm while you make the sauce.
2.Add the shallots to the pan and fry until they are lightly browned, add the wine, bring to a boil and reduce by half. Add the stock and boil until reduced by half. Fish out the thyme. Serve the sauce and shallots spooned over the steaks (slice the steaks to serve them if you like).