Hanger Steak with Mushrooms and Red Wine Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Hanger steak pairs perfectly with a hearty red wine reduction. Ingredients:
3 tablespoons extra-virgin olive oil, divided |
12 ounces assorted mushrooms, torn or cut into large pieces |
kosher salt, freshly ground pepper |
4 tablespoons (1/2 stick) unsalted butter, divided |
1 1 1/2-pound hanger steak, trimmed, pounded to 1/2 thickness |
coarsely cracked black pepper |
3 garlic cloves, lightly crushed |
1 6 sprig rosemary |
1 cup dry red wine |
3/4 cup low-salt chicken stock |
2 tablespoons chopped fresh tarragon |
Directions:
1. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
2. Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
3. Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
4. Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
5. Per serving: 512 Calories, 41 grams fat, 4 grams carbohydrate Nutritional analysis provided by Bon Appétit
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