I recently subscribed to Bon Appetit magazine, and have fallen in love. I love getting mail, but I especially love getting mail that's full of recipes and food pictures. This steak recipe came from the October magazine, and it was delicious.
Heat two tablespoons of oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until soft and golden.
Season to taste with salt and pepper and transfer to a bowl, set aside.
Season 1 to 1 1/2 pounds of hanger steak with salt and pepper.
Add rosemary and garlic to the skillet.
Add the steak and cook for around three minutes on each side, for medium rare. Cook longer if you like your steak cooked medium or higher. Transfer to a cutting board and let rest while preparing the sauce.
Disguard the garlic and rosemary from the killey, and pour off all but one tablepsoon of the fat. Add wine, and cook until reduced fo 3/4 of a cup. Strain and return liquid to the skillet.
Stir in the stock and bring to a boil. Simmer until reduced to 1/2 cup, about five minutes, and remove from heat.
Whisk in 3 tablespoons of butter.
Stir in the mushrooms and one tablespoon of tarragon. Season with salt and pepper.
Spoon mushroom mixture onto plates. Thinly slice the steak and serve over mushrooms. Garnish with additional tarragon if you like. I served this with spaghetti squash that I posed earlier this week and it was amazing. The steak was very tender, and I was happy I picked some random mushrooms to serve with the steak because they added a lot of flavor. Thank you Bon Appetit!
Hanger Steak w/ Mushroom and Red Wine Sauce
Adapted from Bon Appetit
3 tablespoons extra virgin olive oil, divided
12 oz assorted mushrooms, torn or cut into large pieces
salt and ground pepper to taste
4 tablespoons unsalted butter, divided
3 garlic cloves
1 6 inch sprig rosemary
1 cup dry red wine
3/4 cup low salt chicken stock
2 tablespoon chopped tarragon
Heat two tablespoons of oil in a large skillet.
Add mushrooms and cook until soft and golden.
Season to taste with salt and pepper.
Transfer to a bowl, and set aside.
Melt one tablespoon of butter with the remaining oil in the same skillet.
Season steak with salt and pepper.
Add the garlic, rosemary, and steak to skillet.
Cook for around 3 minutes on each side, for medium rare.
Transfer to a cutting board, and let rest while you make the sauce.
Discard garlic and rosemary from the skillet.
Pour off all but one tablespoon of fat.
Add wine, and cook until reduced to 3/4 cup.
Strain and return liquid to the skillet.
Stir in the stock and bring to a boil.
Simmer until reduced to 1/2 cup, around 5 minutes.
Remove from heat and whisk in 3 tablespoons of butter.
Stir in the mushrooms and one tablespoon of tarragon
Season with salt and pepper.
Spoon mushroom mixture onto plates.
Thinly slice steak and serve over mushroom mixture.
Garnish with remaining tarragon.