Hanger Steak with Wine and Mushrooms
Hanger Steak with Wine and Mushrooms



  • 2 hanger steaks
  • 4 tbsp olive oil
  • 150g shiitake mushrooms
  • 200g button mushrooms, sliced
  • 4 tbsp butter
  • 3 crushed garlic cloves
  • 1 sprig of thyme
  • 225ml red wine
  • 225ml chicken stock
  • Heat 2 tbsp of oil in a large pan, and fry the mushrooms until softened and golden. Season with salt, and set aside. Melt 1.5 tbsp of butter with 1 tbsp of oil in the same pan, season the steaks, and add to the pan with the garlic and thyme. Cook for 4 mins on each side for medium-rare, then transfer to a plate to rest.
  • Discard the garlic and thyme from the pan and pour away most of the fat. Add the wine, and let it bubble away until reduced by a third, stir in the stock and bring to the boil. Simmer until reduced by a third again, then remove from the heat and whisk in the remaining butter. Add the mushrooms back to the pan, season well, and serve drizzled over the sliced steak.
50 mins
2 serving

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