Onglet: Hanger Steak
- 4 hanger steaks, prepared from Olivier's
- 3 shallots
- 10 ounces of mushrooms
- 1 tablespoon of parsley, chopped
- ½ cup of white wine
- 1 tablespoon of butter
- High heat cooking oil (suggested: Grape seed oil)
- Salt, Pepper
Seasoning the steaks with salt and pepper.
Melt the butter with a tablespoon of oil. Sear the steaks over high heat to brown the surface well; set them aside on a warm plate and keep warm. Suggested the internal meat temperature should be at 130F (for medium rare)
Slice the shallots and mushrooms, and sauté them in the same pan. De-glaze the pan with the white wine, scraping up the bits from the bottom. Let the sauce reduce, then add the parsley, and season
Add the juices from the steaks to the sauce, season and pour over the meat.