Name: Hanger Steak with Mushrooms and Red Wine Sauce
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 12 ounces assorted mushrooms, torn or cut into large pieces; Kosher salt, freshly ground pepper; 4 tablespoons (½ stick) unsalted butter, divided; 1 ½ pound hanger steak, trimmed, pounded to ½" thickness; Coarsely cracked black pepper; 3 garlic cloves, lightly crushed; 1 6" sprig rosemary; 1 cup dry red wine; ¾ cup low-salt chicken stock; 2 tablespoons chopped fresh tarragon

Active Time
40 minutes
Total Time
40 minutes

Hanger steak pairs perfectly with a hearty red wine reduction.

Ingredients

Makes 4 servings

3 tablespoons extra-virgin olive oil, divided

12 ounces assorted mushrooms, torn or cut into large pieces

Kosher salt, freshly ground pepper

4 tablespoons (½ stick) unsalted butter, divided

1 ½ pound hanger steak, trimmed, pounded to ½" thickness

Coarsely cracked black pepper

3 garlic cloves, lightly crushed

1 6" sprig rosemary

1 cup dry red wine

¾ cup low-salt chicken stock

2 tablespoons chopped fresh tarragon

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

Per serving: 512 Calories

41 grams fat

4 grams carbohydrate

Nutritional analysis provided by Bon Appétit

Leave a Review

Reviews (30)

It's a go-to recipe, especially when guests request it.
- TMH
- The Berkshires
- 11/23/2021
I make the sauce to go with grilled lamb and it is delicious.
- peggyanne5
- Toronto, Ontario
- 5/23/2020
I only made the sauce (added drippings and butter to wine sauce). We grilled the steak. Used portabella mushrooms only (convenience). Skipped Rosemary - but it was divine!
- jpcourt
- Cedarburg, Wisconsin
- 10/3/2017
I used white wine in place of the red and it was FABULOUS...lighter sauce but every bit as satisfying!
- emcorral2
- Malibu, CA
- 11/26/2015
I made this with sirloin steak and it was delightful. I dont think you quite need 3 tablespoons of butter for the reduction, 1 would have been fine if you reduce it far enough.
- jlatina
- New York, NY
- 10/27/2013
Love this recipe! I've made it with hanger steak, but also NY strip and ribeye. I've even made it with chicken and subbed white wine. Fast and delicious!
- jessicaenyc
- New York, NY
- 2/7/2013
easy on the tarragon
- jpoisson49
- 1/13/2013
This is such a solid recipe. Delicious and relatively easy. I don't usually prepare hangar steak, but I probably will more often thanks to this recipe. I'm sure it's great with other steaks as well.
- dianekde
- 11/25/2012
This recipe is ridiculously good. Restaurant caliber. I didn't even go through all the steps they suggest. I literally just threw all the ingredients in a saute pan, cooked it down, and poured it over a filet mignon. Really easy, quick, and unquestioningly superb.
- kepbennett
- Wash, DC
- 11/19/2012
I am willing to try this one more time since I've done it once and it turned out amazing. I had leftovers, and the sauce when it cools down shows the amount of grease in this dish that it's not so visible when it's fresh. It's not good as left overs doesn't taste the same... do the amount for one meal. It's fantastic!
- mastercuca
- Somerville, MA
- 9/24/2012
We substituted t-bone for the hanger steak, I used oregano and basil instead of rosemary and tarragon, and green beans instead of mushrooms, and it was good! just kidding. We followed the recipe and it was perfect. Absolutely will make again, changing nothing other than us being more aggressive with the redux so the meat doesn't get cold. Fantastic dish.
- nagli
- Halifax, NS
- 8/19/2012
So amazing! The sauce would great on any steak/ roast.
- Anonymous
- Miami Beach
- 6/22/2012
The beef was excellent but the sauce was lacking. It wasn't strong enough to stand up to the flavor of the beef. If I was going to do it again, I would use a zinfindel, which might make a better flavor.
- yazbeansaysmeow
- Alexandria, VA
- 5/13/2012
I will definitely make this again!! It was so good and incredibly easy. I used skirt steak instead of hanger steak because that is what Whole Foods had on hand. The hubby really enjoyed it. This is company worthy.
- tess0102
- 2/12/2012
We really enjoyed this dish. I used baby bellas and shitakes for the mushroons.Had small yellow potatoes as a side and they tasted great dipped in the gravy. However,in my neck of the woods, skirt steak is very expensive and next time I will try the flank steak as an alternative.
- Anonymous
- Panama City, Fl
- 11/21/2011