Lambert Bridge Winery

2 lbs hangar steak, trimmed
Salt and pepper
1 T olive oil

1 T olive oil
2 shallots minced
2 celery stalks, minced
1 carrot, minced
1 bay leaf
1 thyme sprig
1 garlic clove, smashed
2 C red wine
1½ C beef stock, preferably home made

Heat large iron skillet or sauté pan on high, add olive oil. Once the pan is hot, sear the hangar steak on both sides to desired doneness, about 3 minutes per side for medium rare. Once cooked remove meat and add olive oil. Sauté shallots, celery and carrot until soft, about 5 minutes. Add bay leaf, thyme and garlic, cook for 1 minute, deglaze with red wine and reduce by half. While still on high heat mix in red wine, once boiling reduce to a simmer and reduce by half again. Pass the sauce through a fine sieve or chinois, check for seasoning and serve over hangar steak. Serves 4.

Pairs well with Lambert Bridge Cabernet Sauvignon and Crane Creek Cuvee