Tanya Cauthen likes to teach customers how to work with many different cuts of meat. When cooking hanger steak, for instance, she makes a meaty pan sauce with bourbon, demiglace and green peppercorns that would be tasty with any kind of steak.
More Steak Recipes
2 tablespoons extra-virgin olive oil
Three 1 1/2-pound hanger steaks
Salt and freshly ground black pepper
2 tablespoons plus 1 teaspoon unsalted butter
1 large shallot, finely chopped
1/4 cup bourbon
1 cup beef or veal demiglace (see Note)
1 tablespoon drained brined green peppercorns, coarsely chopped
How to Make It
Preheat the oven to 300°. In a skillet, heat the oil. Season the steaks with salt and pepper and add to the skillet. Cook over high heat, turning, until browned all over, 20 minutes. Transfer the steaks to a baking sheet and roast for 10 minutes, until an instant-read thermometer inserted in the thickest part of a steak registers 135°. Transfer to a cutting board and let rest for 10 minutes.
Meanwhile, pour off the fat. Add 2 tablespoons of the butter and let melt. Add the shallot and cook over moderate heat until softened. Carefully add the bourbon and scrape up any browned bits. Add the demiglace and bring to a boil. Simmer for about 5 minutes. Stir in the green peppercorns. Off the heat, swirl in the remaining 1 teaspoon of butter. Slice the steaks across the grain and serve with the sauce.
Demiglace is available at specialty food shops or from dartagnan.com.
This variation on the classic steak au poivre will go well with an equally classic wine, like a Bordeaux. This region in France is associated with Cabernet Sauvignon, but in fact a greater percentage of its affordable wines are based on Merlot, which often has an appealing pepperiness.
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