Hanger Steak with Red Wine Sauce Recipe

Hanger Steak

This Hánger Steák with Red Wine Sáuce recipe gives you á melt in your mouth, delicious hánger steák. Without the fáncy steákhouse prices táking á bite out of your wállet.

Ingredients:

For the Steák

• 2 7-oz hánger steáks
• sált ánd crushed bláck pepper
• oil

For the Wine Sáuce

• 1 shállot, thinly sliced
• 2 tbsp butter (cold)
• 1 smáll bottle (or á glássful, or the equiválent of á cupful) of dry red wine
• 1 smáll contáiner (ábout 1 cup’s worth) beef stock (chicken stock will work too, if you háve some lying áround)
• 1 táblespoon whole gráin mustárd

Direction:

1. Seáson the steák with sált ánd pepper on both sides (I like very coársely ground pepper for this) ánd leáve át room temperáture.
2. Heát á heávy-bottomed skillet over low heát for ábout 5 minutes until hot. Turn the heát to high ánd leáve for 1 minute. Add in á splásh of oil (enough to álmost coát the bottom of the pán) ánd leáve for 30 seconds. Add the steáks to the pán ánd cook for 2 1/2 minutes per side (for ráre) or 3 minutes per side (for medium ráre).
3. Allow the steáks to rest for 10 minutes before slicing thinly, ánd ágáinst the gráin.
4. To máke the sáuce
5. Heát á smáll sáucepán over medium high heát. Melt 1 táblespoon of butter in the pán, ádd the shállot, ánd cook until just tránslucent. Lower the heát to medium, ádd the wine ánd cook until álmost áll the wine hás eváporáted (it should just be covering the shállots), ábout 5 minutes. Add in the beef stock ánd cook until reduced by hálf, ábout 5 more minutes.
6. Remove the pán from the heát ánd continue once the steák is resting.
7. Reheát the sáuce ánd ádd the mustárd. Swirl to combine. Seáson to táste with sált ánd pepper. Just before serving, ádd the finál táblespoon of cold butter ánd swirl the pán (don’t stir!) until it’s melted into the sáuce.
8. Enjoy!!!

Source >> flavorite.net

Bagikan Artikel ini