Serve a restaurant style “bistro steak” over the holidays made with ingredients from the Market. Pastured Perfect has your steak, River Valley has the mushrooms and garlic and Glunz will help you with your wine selection. You will love this cut of steak, prized for its flavor.
- 3 tablespoons extra-virgin olive oil, divided
- 12 ounces assorted mushrooms, torn or cut into large pieces
- Kosher salt, freshly ground pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
- Coarsely cracked black pepper
- 3 garlic cloves, lightly crushed
- 1 6" sprig rosemary
- 1 cup dry red wine
- 3/4 cup low-salt chicken stock
- 2 tablespoons chopped fresh tarragon
- Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
- Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
- Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
- Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
Recipe courtesy of the Bon Appetit Test Kitchen