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2 hanger steaks, approximately 8 oz each
4 tablespoons olive oil, divided
5 ounces Shiitake mushroom
8 ounces white mushrooms
4 tablespoons butter, divided
3 garlic cloves, lightly crushed
Sprig of thyme
1 cup Cabernet Sauvignon
1 cup chicken stock
Salt and Pepper
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until soft and golden, about 7 minutes. Season with salt after they have turned golden. Transfer to a bowl; set aside.
Melt 1 1/2 tablespoons of butter with remaining 1 tablespoon oil in same skillet over medium heat. Season the steaks with salt and cracked pepper. Add steak, garlic, and thyme to skillet. Cook about 4 minutes per side for medium-rare. The steaks will be more rare than medium. If you like them cooked more, do them at least 5 or 6 minutes per side. Transfer to a plate and let rest while preparing sauce.
Discard the garlic and rosemary from skillet. Pour off all but 1 1/2 tablespoons of the fat. Add the wine; stirring up the bits that were left in bottom of pan, until reduced to about 3/4 cup. Strain the reduction and return the liquid to the skillet. Stir in the stock and bring to a boil. Simmer until reduced to 3/4 cup or so, about 5 minutes. Remove from heat and add the remaining butter. Add the mushrooms back to the pan and season with salt and pepper.
Spoon the mushroom mixture onto warmed plates. I put mine either by the stove while I am cooking or in a warm oven. Thinly slice the steak and serve over the mushrooms. Garnish with parsley if you like.
NOTE: If your steak has rested too long and is not warm any longer, put it back in the pan when you add the mushrooms and let it heat up just for a minute or so. Then remove it and slice thinly. Serve the same way, over the mushrooms.
I look forward to making this again this Sunday for our son's birthday! It will be so Mangialicious.