For 4 people
For 4 people
Before you begin, preheat your oven to 150°C.
To prepare the sauce, melt 60g of butter in a saucepan and add the shallots and celery.
Cook until the vegetables are tender, then add the herbs, chopped tomato, tomato paste, parsley, pepper, and wine. Season with salt and reduce over medium heat to about a third.
Pour over the vinegar and beef broth and reduce by half.
Season the meat with salt and pepper, then brown it on each side until cooked to your liking. Set aside in the oven.
Pass the sauce through a fine sieve, then heat the remaining butter and shallots to soften them before adding them to the sauce.
Serve the sauce over the beef hanger steak.
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