Hanger Steak with Mushroom Demi Glace

1/2 hanger steak (or 2 servings of any other steak)

kosher salt and freshly ground pepper, to taste

4 cremini mushrooms, finely chopped

1 shallot, finely chopped

1 tablespoon butter

1/2 cup sherry

1/2 cup demi glace

1 cup light veal stock

Bring your meat to room temperature and season with salt and pepper. While the meat is warming from the fridge, saute the mushrooms and shallot in the butter over medium heat until mushrooms have rendered almost all of their juices and they’re well cooked. Reserve these for later.

If you’re using hanger steak, cut it into medallions about an inch thick. Heat a stainless steel or cast iron pan with a little oil in the bottom. When hot, add the steak medallions (they should sizzle when they hit the pan). Cook on the first side for about 2-3 minutes, then turn them over and do the same for the other side. You want to cook them until the internal temperature reaches about 125 degrees for rare.

Remove the steaks from the pan and quickly add the sherry, scraping up the bottom with a wooden spoon. (once you’ve deglazed the pan, make sure those steaks are covered with aluminum foil as they rest to keep them warm.) After about a minute, add the stock and demi glace. Bring to a simmer and then add the mushrooms. Cook until liquid is reduced to about a fourth or less of its original volume and is thickening.

Serve the steaks with the demi glace sauce over them and ENJOY!

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