This is the french classic “bistrot” recipe.
For two people we will need 500g of hanger steak (or similar), two shallots, three mushrooms, thee garlic cloves, some chives, about one glass of red wine, and a shot of brandy. Plus butter, olive oil, salt and pepper.
Season the meat with olive oil, pepper and salt.
Chop the shallots, mushrooms, chives, and mash the garlic cloves.
Sear the steaks in olive oil on high heat, add butter, drip and cook your steaks in the liquids. Check for doneness and reserve when done.
In the residual liquids, add your garnish and fry it. Deglace the pan with the shot of brandy, then add the wine. If you don’t like using alcohol, you can replace wine and brandy with chicken stock, but it’s not nearly as tasteful 🙂
Reduce the sauce in medium heat until you reach the desired thickness.
Present the sauce in a bowl, add the chives.
Serve the meat and sauce with a side vegetable and a good glass of merlot…
Enjoy 😉
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