Hanger Steak with Mushrooms and Red Wine Sauce

By jedrew_52

Ingredients

• 3 tablespoonsextra-virgin olive oil, divided
• 12 ouncesassorted mushrooms, torn or cut into large pieces
• Kosher salt, freshly ground pepper
• 4 tablespoons(1/2 stick) unsalted butter, divided
• 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
• Coarsely cracked black pepper
• 3 garlic cloves, lightly crushed
• 16 " sprig rosemary
• 1 cupdry red wine
• 3/4 cuplow-salt chicken stock
• 2 tablespoonschopped fresh tarragon

Details

Servings 4

Preparation

Step 1

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Heat 2 Tbsp. 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.

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Melt 1 Tbsp. butter with remaining 1 Tbsp. 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.

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Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. 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 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.

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Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.