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

　　

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