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Hangar Steak w/Black Trumpet Cream Sauce




Source of Recipe


Evan Mallett, Chef and Owner, Black Trumpet Bistro, Portsmouth, NH


List of Ingredients





---HANGAR STEAK

1/4 cup garlic, minced
1 Tbsp pasilla chile powder
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp chopped fresh herbs
1 tsp black pepper
1 cup olive oil
2 pounds hanger steak, or similar cut of beef

---CREAM SAUCE

1/2 cup dried black trumpet mushrooms
2 oz. Madeira
3 shallots, minced
1 cup beef stock
1 cup Hood® Heavy Cream
Chopped herbs


Recipe



Hangar Steak: Stir all marinade ingredients in a bowl. Toss the steaks well in the mixture, and refrigerate, covered, for at least three hours.

Place dried mushrooms in a small saucepan and cover with water and half the Madeira. Bring to a boil, stir well, and turn off heat. Let mushrooms cool for about an hour. Meanwhile, preheat oven to 450º and remove hangers from marinade. Sprinkle salt and pepper on all sides of the meat.

In a smoking-hot pan with olive oil, sear the steak. When steaks are well browned, transfer to a baking pan and add shallots and mushrooms to pan. Deglaze the sauté pan with the rest of the Madeira and 2 ounces of the mushroom liquid. Add beef stock and lower heat to simmer. When the sauce has reduced by half the volume, add the Hood® Cream and let it reduce again by half the volume. Stir in some fresh herbs and/or salt and pepper to taste. Adjust seasonings accordingly.

Remove steaks from the oven when the sauce is ready and cut thin slices of the meat against the grain. Serve the hanger steak fanned on a pile of mashed potatoes or mashed yucca and pour the sauce over the meat.

SERVES 4