Hanger Steak with Mushrooms and Red Wine Sauce

It's a go-to recipe, especially when guests request it.

• TMH

• The Berkshires

• 11/23/2021

I make the sauce to go with grilled lamb and it is delicious.

• peggyanne5

• Toronto, Ontario

• 5/23/2020

I only made the sauce (added drippings and butter to wine sauce). We grilled the steak. Used portabella mushrooms only (convenience). Skipped Rosemary - but it was divine!

• jpcourt

• Cedarburg, Wisconsin

• 10/3/2017

I used white wine in place of the red and it was FABULOUS...lighter sauce but every bit as satisfying!

• emcorral2

• Malibu, CA

• 11/26/2015

I made this with sirloin steak and it was delightful. I dont think you quite need 3 tablespoons of butter for the reduction, 1 would have been fine if you reduce it far enough.

• jlatina

• New York, NY

• 10/27/2013

Love this recipe! I've made it with hanger steak, but also NY strip and ribeye. I've even made it with chicken and subbed white wine. Fast and delicious!

• jessicaenyc

• New York, NY

• 2/7/2013

easy on the tarragon

• jpoisson49

• 1/13/2013

This is such a solid recipe. Delicious and relatively easy. I don't usually prepare hangar steak, but I probably will more often thanks to this recipe. I'm sure it's great with other steaks as well.

• dianekde

• 11/25/2012

This recipe is ridiculously good. Restaurant caliber. I didn't even go through all the steps they suggest. I literally just threw all the ingredients in a saute pan, cooked it down, and poured it over a filet mignon. Really easy, quick, and unquestioningly superb.

• kepbennett

• Wash, DC

• 11/19/2012

I am willing to try this one more time since I've done it once and it turned out amazing. I had leftovers, and the sauce when it cools down shows the amount of grease in this dish that it's not so visible when it's fresh. It's not good as left overs doesn't taste the same... do the amount for one meal. It's fantastic!

• mastercuca

• Somerville, MA

• 9/24/2012

We substituted t-bone for the hanger steak, I used oregano and basil instead of rosemary and tarragon, and green beans instead of mushrooms, and it was good! just kidding. We followed the recipe and it was perfect. Absolutely will make again, changing nothing other than us being more aggressive with the redux so the meat doesn't get cold. Fantastic dish.

• nagli

• Halifax, NS

• 8/19/2012

So amazing! The sauce would great on any steak/ roast.

• Anonymous

• Miami Beach

• 6/22/2012

The beef was excellent but the sauce was lacking. It wasn't strong enough to stand up to the flavor of the beef. If I was going to do it again, I would use a zinfindel, which might make a better flavor.

• yazbeansaysmeow

• Alexandria, VA

• 5/13/2012

I will definitely make this again!! It was so good and incredibly easy. I used skirt steak instead of hanger steak because that is what Whole Foods had on hand. The hubby really enjoyed it. This is company worthy.

• tess0102

• 2/12/2012

We really enjoyed this dish. I used baby bellas and shitakes for the mushroons.Had small yellow potatoes as a side and they tasted great dipped in the gravy. However,in my neck of the woods, skirt steak is very expensive and next time I will try the flank steak as an alternative.

• Anonymous

• Panama City, Fl

• 11/21/2011