Porcini Rubbed Hanger Steak Recipe
Recipe information
Make Porcini Rubbed Hanger Steak in just 1h 30m. potato croquette, saba-glazed maitake, mushroom sabayon
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Ingredients
Steak
Potato Croquettes
Saba-Glazed Maitake
Mushroom Sabayon
Steak Preparation
1. Prepare the Porcini Rub
In a spice grinder, blend the dried porcini mushrooms until they form a fine powder.
2. Season the Steak
In a small bowl, mix the porcini powder, garlic powder, salt, and black pepper. Rub this mixture evenly over the hanger steak. Drizzle with olive oil and let it marinate for at least 30 minutes.
Potato Croquettes
3. Prepare the Potatoes
Boil the russet potatoes until fork-tender. Drain, peel, and mash until smooth. Let cool.
4. Form the Croquettes
Mix the mashed potatoes with flour, beaten egg, and salt until well combined. Shape the mixture into small logs or balls.
5. Coat and Fry
Dredge each croquette in breadcrumbs. Heat vegetable oil in a deep pan over medium heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Saba-Glazed Maitake
6. Prepare the Maitake
Clean the maitake mushrooms and separate into smaller clusters.
7. Cook the Mushrooms
In a skillet, heat olive oil over medium heat. Add the maitake mushrooms, season with salt and pepper, and sauté until they are golden and tender, about 5-7 minutes.
8. Glaze the Mushrooms
Drizzle the saba (or balsamic glaze) over the sautéed mushrooms and cook for an additional 1-2 minutes to caramelize.
Mushroom Sabayon
9. Prepare Sabayon Base
In a heatproof bowl, whisk together egg yolks, white wine, and mushroom stock.
10. Cook the Sabayon
Place the bowl over a saucepan of simmering water (double boiler). Whisk continuously until the mixture thickens and doubles in volume, about 8-10 minutes.
11. Finish the Sabayon
Remove from heat and stir in fresh thyme, salt, and pepper. Keep warm until ready to serve.
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