Recipe from Sebastien Goldenberg.
Ingredients:
- 1 steak Onglet (hanger steak)
- 1 bottle Merlot, cheap
- 10-12 shallots, minced, fresh
- olive oil, as required
- sea salt, to taste
Preparation:
Over low heat, slowly cook the shallots in olive oil. Once glossy, add the full bottle of wine (the cheaper, the better). Turn heat up to boil. Let the sauce reduce for an hour. This can be made in advance and frozen ahead.
Salt steak. Let it sit 30 minutes outside of the fridge. Cook to your liking. Warm up sauce. Serve over the top.