Succulent Hanger Steak with Irresistible Faux Demi-Glace – A Chef Bryan Woolley Delight!
Indulge in the culinary magic of Chef Bryan Woolley with this tantalizing recipe for Hanger Steak paired with a luscious Faux Demi-Glace Sauce. Elevate your dining experience with the perfect blend of savory hanger steak and a rich, flavorful sauce that will leave your taste buds dancing. Get ready to embark on a journey of taste and texture as you create a gourmet masterpiece right in your own kitchen!
Ingredients
1 hanger steak
Your choice of steak seasoning
2 cups sliced mushrooms
1 tbsp tomato paste
2 tbsp butter
1 cup beef stock
1-2 packets gelatin (approximately 2-3 tbsp)
1 tbsp soy sauce
2-3 sage leaves
Salt and pepper to taste
Olive oil
Instructions
1
Begin by generously seasoning the hanger steak with your preferred steak seasoning.
2
Heat a frying pan on the stove, adding just enough olive oil to coat the pan's bottom lightly.
3
Pan fry the seasoned steak for approximately 3 minutes on each side or until achieving the desired doneness. Set the steak aside.
4
In the same pan, sauté the sliced mushrooms with a touch more oil for about 5 minutes or until the mushrooms release their liquid.
5
Introduce tomato paste and butter to the pan, allowing them to cook together for a couple of minutes.
6
Pour in the beef stock and soy sauce, stirring to combine. Once it reaches a simmer, sprinkle in the gelatin, whisking to break up and incorporate it. Reduce the mixture to about 1/3 of a cup. Taste and season with salt if necessary.
7
Serve the perfectly seared hanger steak with your favorite sides, generously drizzling it with the delectable faux demi-glace sauce. For an extra touch, consider spooning Chef Bryan Woolley's chimichurri sauce over the steak. Find the chimichurri sauce recipe link in the description for a culinary symphony!
Tags:
@chefbryanwoolley#CookingMasterpiece#CulinaryAdventure#DemiGlaceMagic#FlavorfulEats#FoodieFavourites#GourmetAtHome#HangerSteak#HomeCookingDelight#SavorySteakChefBryan
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