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Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 12 ounces assorted mushrooms, torn or cut into large pieces
- Kosher salt, freshly ground pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
- Coarsely cracked black pepper
- 3 garlic cloves, lightly crushed
- 1 6" sprig rosemary
- 1 cup dry red wine
- 3/4 cup low-salt chicken stock
- 2 tablespoons chopped fresh tarragon
Details
Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
Step 1
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.
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