Tonight's dinner was yummy. Just as the title says, I made hanger steak. I cooked it on the stove & did not pop it into the oven at all because I forgot to turn the oven on. I wasn't sure if I would be able to get it cooked to the correct temperature doing it like this, but it turned out perfect. I cooked the steaks to medium well, since we were sharing with the kids (they get to each the edges, where it's cooked further). I finished by basting the in butter. Yum.
For the mushrooms, I just sauteed them in olive oil & butter, and added chopped garlic at the end.
For the sauce, I sweated diced onions in olive oil, then deglazed the pan with white wine. In a different pan, I seared two little scraps of beef, then added the to the onions. I drained the fat off the pan, then deglazed it with red wine. I'm not really sure why I did that, but just thought I'd try. I combined the two wines, added a sprig of fresh thyme and chicken stock and let the whole thing simmer, reducing the liquid by about half. When it was time to serve the steak, I strained the liquid into a saute pan, brought it to a little boil, whisked in a little nug of butter, and seasoned with salt and pepper.
On the side, we had Brussels sprouts from a nearby restaurant, Vios, that I bought earlier today. We topped the steaks with the mushrooms and blue cheese and drizzled sauce all over. Delicious. That's what all that butter does, huh?
Tyler loves steak. Vincent loved it at this age, too.
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