Hanger Steak with Mushrooms and Red Wine Sauce

It's taken me a few days to get this post finished, so I'm happy to finally be sharing this with you. We don't have red meat very often at home, but when I do make it I like to go all out and try to make something that you would find in a nice restaurant.

Our neighbors were on vacation and they were nice enough to share their CSA box with us while they were gone. It was chock-full of goodies including apples, beets, salad greens, leeks, chanterelles, portobellos and bok choy. It's chanterelle season here in the Pacific Northwest and I can't get enough of them. I want to go out next weekend and forage. I also made steamed bok choy and broccoli with red pepper flakes for some yummy greens to accompany our rich, meat heavy dinner.

The sauce is a yummy red wine reduction with chicken stock, infused rosemary garlic oil, chanterelles, portobellos and chopped tarragon. Pretty darn tasty if you ask me!

Hanger Steak with Mushrooms and Red Wine Sauce

serves 2

Adapted from

Bon Appétit


3 tbs olive oil, divided

6 oz mushrooms, torn or cut into large pieces

coarse salt and pepper

3 tbs unsalted butter, divided

1 lb hanger steak, pounded to 1/2 in thick

2 garlic cloves, lightly smashed

1 small sprig rosemary

1/2 cup dry red wine

1/2 low sodium chicken stock

1 tbs fresh tarragon, chopped

Heat 2 tablespoons olive oil in a large, heavy skillet over med-high heat and add mushrooms. Cook, stirring occasionally until soft and golden, about 7 minutes. Season with salt and pepper and transfer mushrooms to a bowl.

Melt 1/2 tbs butter and 1 tbs olive oil in skillet over med heat. Season steak with salt and pepper and add to skillet with rosemary and garlic cloves. Cook 3 minutes per side for medium-rare. Transfer to a cutting board and tent with foil, allowing to rest while preparing the sauce.

Discard rosemary and garlic from skillet and pour off all but 1 tbs fat. Add wine, cook stirring up bits until reduced to 1/2 cup, about 3-4 minutes. Strain, return liquid to skillet. Add stock and bring to a boil. Simmer until reduced to 1/4 cup, about 4-5 minutes. Remove from heat and whisk in 2 1/2 tbs of butter. Stir in mushrooms and tarragon, reserving some for garnish. Season with salt and pepper.

Spoon mushroom mixture onto plates, drizzling sauce around mushrooms. Slice steak thin along the bias and arrange on top of mushrooms, garnish with remaining tarragon.