Hanger steak pairs perfectly with a hearty red wine reduction.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to ¾ cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to ½ cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
Step 4
Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
Nutrition Per Serving
Recipe notes
Back to topSee Related Recipes and Cooking Tips
57 Incredible Cast-Iron Skillet Recipes
The cast-iron skillet is a classic for a reason: you can make almost anything in it.What to Cook With Epicurious Cabernet Sauvignon
These 11 dishes—for braising, reducing and baking with red wine—are hand-picked by Epicurious Food Editor Rhoda Boone to complement our new line of wines.11 Ways to Cook With Wine
A sip for you, a sip for the stew.The Real Definition of "Wine and Dine"
Sure, a glass of red or white tastes great alongside your meal. But shouldn't you have popped the cork before you started cooking?
