Roast Hanger Steak, Port Wine And Shiitakes With Shallots

By á-170456

Ingredients

• MARINADE:
• 4 pounds untrimmed hanger steak
• 1 tablespoon whole black peppercorns
• 2 bay leaves crushed
• 1/2 teaspoon dried thyme
• 1 large onion peeled, sliced
• 1 medium carrot peeled, sliced
• 3 garlic cloves smashed
• 1 cup full-bodied red wine
• 1/2 cup port wine
• 1 ounce olive oil
• TO FINISH DISH:
• 1 tablespoon olive oil
• 12 medium shallots peeled, trimmed
• 8 ounces shiitake mushrooms stems off, washed, split, (stems added to stock)
• 2 ounces port wine
• 1/2 teaspoon butter
• 1/4 teaspoon chopped rosemary
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

For the Marinade: Mix all ingredients together.

Trim fat and silverskin from steak. Marinate steak and scraps for 24 hours refrigerated.

Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.

For Finished Dish: In 1 tablespoon of olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium-rare) and remove.

Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season.

Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

This recipe yields 4 servings.