INGREDIENTS
2
hanger steaks
1
Shallot
1 tbsp
Mustard, whole grain
1
Salt and crushed black pepper
1
Oil
2 tbsp
Butter
1
small container (about 1 cup’s worth) beef stock (chicken stock will work too, if you have some lying around)
1
small bottle (or a glassful, or the equivalent of a cupful) of dry red wine