Prep 10 mins
Cook 40 mins
My own invention. Hanger steak, or bistro steak, is a very tender cut, of which each cow has only one. If you don't have demi-glace, you can use 1 cup of beef broth plus 1 tbsp of a beef base (a bouillon-like paste).
- 2 ounces dried porcini mushrooms
- 2 tablespoons butter
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 cup fruity red wine
- 1⁄2 cup ruby port
- 1 cup demi-glace
- 2 lbs hanger steaks, trimmed
- ground black pepper
- Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes.
- Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half.
- Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat.
- Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.
this is a very good glace, with just the right amount of taste. I did not use the ruby port, but used chicken stock, YUM. I also did not do any straining and it was out of this world good.