Roast Hanger Steak, Port Wine And Shiitakes With Shallots

Recipe Ingredients

4 lbs	1816g / 64oz	Untrimmed hanger steak
		Marinade
1 tablespoon	15ml	Whole black peppercorns
2		Bay leaves - crushed
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Onion - peeled, sliced (large)
1 teaspoon	5ml	Carrot - peeled, sliced (medium)
3		Garlic cloves - smashed
1 cup	237ml	Full-bodied red wine
1/2 cup	118ml	Port wine
1 oz	28g	Olive oil
		To Finish Dish
1 tablespoon	15ml	Olive oil
12 tablespoons	180ml	Shallots - peeled, trimmed (medium)
8 oz	227g	Shiitake mushrooms - stems off,
		Washed, split, (stems added to stock)
2 oz	56g	Port wine
1/2 teaspoon	2.5ml	Butter
1/4 teaspoon	1.3ml	Chopped rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Marinade: Mix all ingredients together.

Trim fat and silverskin from steak. Marinate steak and scraps for 24 hours refrigerated.

Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.

For Finished Dish: In 1 tablespoon of olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium-rare) and remove.

Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season.

Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9578) - from the TV FOOD NETWORK

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