Hanger Steak Recipe

Cooking Instructions

1. 1

   Prepare the Demi Glace

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and sauté until translucent. Pour in the red wine and bring to a boil. Reduce heat to a simmer and let it reduce by half. Add the beef broth and thyme, continue simmering until the sauce thickens. Season with salt and pepper to taste. Strain the sauce and set aside.

2. 2

   Cook the Mushrooms

   In a skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add sliced king trumpet mushrooms and sauté until golden brown and tender. Season with salt and pepper, then remove from heat.

3. 3

   Cook the Hanger Steak

   Season the hanger steak with salt and pepper. In a hot grill pan or skillet, sear the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing.

4. 4

   Plate the Dish

   Slice the hanger steak against the grain and arrange it on a plate. Drizzle the mushroom demi over the steak, and top with the sautéed king trumpet mushrooms. Serve immediately.