Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Hanger steak (sometimes called onlget or bavette steak) is a known for its depth of flavour and is best served very rare otherwise it will become tough.
- 1x 600g/1lb 5oz hanger steak, trimmed
- 2 tbsp butter
- 1 shallot, finely chopped
- 200ml/7fl oz red wine
- 60ml/2fl oz port
- 1 thyme sprig
- 1 bay leaf
- 250ml/9fl oz veal/beef stock
- 200g/7oz spinach
- 1 garlic clove, finely chopped
- grating of nutmeg
- 100ml/3½fl oz whipping cream
- salt and freshly ground black pepper
Method
-
Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest.
-
Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter.
-
Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry.
-
Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz.
-
To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve.
