Hanger Steak In A Red Wine Reduction With Mushrooms

  1. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until soft and golden, about 7 minutes. Season with salt after they have turned golden. Transfer to a bowl; set aside.
  2. Melt 1 1/2 tablespoons of butter with remaining 1 tablespoon oil in same skillet over medium heat. Season the steaks with salt and cracked pepper. Add steak, garlic, and thyme to skillet. Cook about 4 minutes per side for medium-rare. The steaks will be more rare than medium. If you like them more done, do them at least 5 minutes per side. Transfer to a plate and let rest while preparing sauce.
  3. Discard the garlic and rosemary from skillet. Pour off all but 1 1/2 tablespoons of the fat. Add the wine; stirring up bits, until reduced to about 3/4 cup. Strain the reduction and return the liquid to the skillet. Stir in the stock and bring to a boil. Simmer until reduced to 3/4 cup or so, about 5 minutes. Remove from heat and add the remaining butter. Add the mushrooms back to the pan and season with salt and pepper.
  4. Spoon the mushroom mixture onto warmed plates. I put mine either by the stove while I am cooking or in a warm oven. Thinly slice the steak and serve over the mushrooms. Garnish with parsley if you like.
  5. NOTE: If your steak has rested too long and is not warm any longer, put it back in the pan when you add the mushrooms and let it heat up just a couple of minutes. Then remove it and slice thinly. Serve the same way, over the mushrooms.
  6. www.mangialicious.com

hanger, olive oil, shiitake mushroom, white mushrooms, butter, garlic, thyme, cabernet sauvignon, chicken stock, salt

Taken from www.yummly.com/recipe/Hanger-Steak-in-a-Red-Wine-Reduction-with-Mushrooms-992563 (may not work)

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