4 hangar steak (180g each),
grape seed oil,
5cl white wine,
1 tsp. chopped chives,
salt and pepper.
Peel and chop the shallots. Wash and grate the lemon and take the juice.
In a saucepan, reduce by half the white wine and shallots, half the lemon juice, butter and lemon zest. Season and keep warm.
Season the steaks. Fry them in butter and oil. Put them on absorbent paper to strain the fat.
Arrange on plate and top with the sauce. Sprinkle with chives.