Hanger Steak with Porcini-Merlot Reduction

Hanger steak is one of the best tasting cuts of red meat out there. It is sometimes referred to as the “Butcher’s steak” because Butchers used to keep this cut of meat for themselves and not sell it in their shops. Do not worry, we are happy to share here at Culinaria and we welcome you to come in and join us or try this recipe at home.

The food and wine pairing were out of this world. Instructor Chef Stephen explained how 2011 was a tough year for California wines. Unwelcomed rains and other weather related issues means nice bottles of 2011 California region wines are hard to come by. Dry Creek Vineyard beat the weather conditions by picking their grapes early, making their 2011 bottled wines some of the best. Cabernets like hot, dry weather. This wine has gorgeous aromas of bright red cherry, red raspberry, and espresso.

Tips and tricks:

First, heat the mushrooms, then add the garlic. Mushrooms (as well as onions, peppers, etc.) take longer to cook and thus should be added to the heat before the garlic (which burns quickly). Second, there is more flavor in a mushroom when starting in a dry pan. Mushrooms are like sponges so you should not rinse them under water as they will absorb all the liquid. Third, save the juices from the drained porcini mushrooms and add these juices back into the sauce for extra, original flavor.

 

Taste:

This hanger steak simply pulled apart with a touch of the fork. It was delectable and the porcini mushrooms over top added a burst of flavor. This is a dish that will be sure to impress guests with its incredibly moist center and sophisticated taste.

Recipe

Serves 6

 

4 oz. dried porcini mushrooms

2 med. cloves of garlic, finely minced

1 sm. shallot, finely minced

2 tsp. thyme leaves, chopped

½ cup Merlot

¼ cup veal demi-glace (or reduced beef stock), heated

2 lbs. hanger steak, cut into 6 portions

Salt and pepper to taste

 

1. Hydrate the porcini mushrooms in a bowl with hot water to cover, until soft.

 

2. Season the steaks with salt and pepper. Heat a large, heavy sauté pan over medium-high heat until lightly smoking, then sear the steaks in hot oil until well browned, about 2-3 minutes per side. Transfer the meat to a sheetpan fitted with a rack.

 

3. Gently remove the porcini mushrooms from the bowl and squeeze out as much of the water as possible. Add the mushrooms to the pan and return to medium-high heat. Add the garlic and shallots and stir to combine, and then add the chopped thyme. Add half the wine and cook for 2-3 minutes, or until the liquid had reduced by at least half. Add the remaining wine and the veal demi.

 

4. While the sauce in finishing, place the steaks in a 375 ºF oven for 3-4 minutes. Remove from the oven, place on individual plates and spoon the porcini sauce over top and serve.