Hanger Steak with Mushrooms and Red Wine Reduction: Bon Appetite Magazine 10/11

Bon Appetit Magazine October 2011 :Hanger Steak with Mushrooms and Red Wine Sauce

I had been waiting for the perfect recipe for the hanger steak I had waiting for me in my freezer from Stemple Creek Ranch.   And as far as cooking magazines go, Bon Appetite is one I trust the most, and trusting them to transform my frozen hanger steak into a gorgeous dinner entree was the right call.  This recipe was so easy to do, the flavors superb, and I will be making it again.   This recipe would taste GREAT with London Broil or Top Sirloin. I only made a few slight adjustments using a little less butter and eliminating the garlic (allergies here).

Serves 4:

Ingredients:

• Extra Virgin Olive Oil
• 12 ounces of assorted mushrooms torn or cut into large pieces (I used 6 ounces chanterelles and 6 ounces of white button mushrooms)
• Sea salt and fresh ground pepper to taste
• 2 tablespoons organic unsalted butter, divided
• 1 to 1 1/2 lb hanger steak, trimmed, pounded to 1/2 inch thickness (I recommend organic grass fed)
• 1 large shallot chopped
• 1 sprig of rosemary
• 1 cup of red wine ( preferably dry red wine)
• 3/4 cup low salt chicken stock
• 2 tablespoons of chopped fresh tarragon

Directions:

1. Heat 2 tablespoons of olive oil in a large heavy skillet over medium high heat
2. Add mushrooms, cook stirring occasionally until soft and golden about 7 mnutes.
3. Season to taste with salt and pepper
4. Transfer to a bowl, set aside
5. melt 1 tablespoon organic butter with with 1 tablespoon of oil in same skillet over medium heat
6. Season steak with salt and pepper
7. Add steak, shallots, and rosemary twig to skillet
8. Cook about 3 minutes on each side, with a nice dark sear, for medium rare (the only way I eat my steak is medium rare)
9. Transfer steak to a cutting board, and let rest while preparing sauce
10. Discard shallots and rosemary from the skillet
11. Add wine, and cook stirring up bits until reduced to about 3/4 of a cup
12. Optional: Strain bits and the return liquid to pan (I did not do this by the way because I LOVE bits)
13. Stir in chicken broth (or stock) and bring to a boil
14. Simmer until reduced to 1/2 cup, about 5 minutes
15. Remove from heat and whisk in 1 tablespoon organic butter
16. Stir in mushrooms and 1 tablespoon tarragon
17. Season with salt and pepper
18. Spoon mushroom mixture onto 4 plates
19. Thinly slice steak and place over mushrooms (I have shown in my photos here)
20. Top steak plate with more mushrooms and sprinkle with tarragon

Serve and Enjoy!

According to the magazine each plate has aprox 515 calories each with 41 grams fat (good fat if grass fed organic beef and if cooked with organic butter) and 4 grams of carbs