Hanger Steak with Mushrooms and Red Wine Sauce
A luxurious restaurant-quality dish featuring tender hanger steak served with sautéed mushrooms in a rich red wine reduction sauce, finished with fresh tarragon and butter.
Ingredients
- •3 tablespoons extra-virgin olive oil, divided
- •12 ounces assorted mushrooms, torn or cut into large pieces
- •to taste Kosher salt, freshly ground pepper
- •4 tablespoons unsalted butter, divided
- •1½ pound hanger steak
- •to taste coarsely cracked black pepper
- •3 cloves garlic
- •1 sprig rosemary
- •1 cup dry red wine
- •¾ cup low-salt chicken stock
- •2 tablespoons fresh tarragon
Cooking Instructions
- 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.
7 min
- 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.
8 min
- 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.
8 min
- 4.
Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
5 min
