Hanger Steak with Mushrooms and Red Wine Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry red wine
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh tarragon
- kosher salt, freshly ground pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
Preparation 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. 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. 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. Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon. Per serving: 512 Calories, 41 grams fat, 4 grams carbohydrate Nutritional analysis provided by Bon Appétit
Preparation 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. 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. 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. Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon. Per serving: 512 Calories, 41 grams fat, 4 grams carbohydrate Nutritional analysis provided by Bon Appétit
