Hanger Steak Aux Poivre with Dried Bolete Mushroom Sauce
Classic, fiery-hot peppercorn steak with a sauce made from dried wild mushrooms
Servings: 2
Cost: 30
Equipment
- Collander or China Cap, Mortar and Pestle
Ingredients
- 2 five ounce hanger steak teres major, or tenderloin steaks
- 3 cups beef stock preferably homemade
- 1/2 ounce dried sliced bolete mushrooms
- Black peppercorns preferably Tellicherry, as needed, about 1/2 cup
- 1 tablespoon finely diced shallot to taste
- 1/4 cup brandy or cognac
- 2 tablespoons unsalted butter
- Kosher salt as needed to taste
- 2 tablespoons flavorless cooking oil
- 1/4 teaspoon chopped fresh thyme optional
- All purpose flour or equivalent, for dredging
Instructions
- Soak the mushrooms in the stock until rehydrated, about 15 minutes. Agitate the mushrooms in their water to remove grit, then remove the mushrooms and reserve, strain the liquid and reserve both separately. If your mushrooms were full of holes from insect damage, or are a species that get slippery after rehydrating (Leccinum, slippery jack) chop them fine so you don't scare your dinner guests or loved ones. If the mushrooms were pristine, leave them whole or chop coarse.
- Grind the peppercorns by hand in a mortar and pestle until coarse, then sift as pictured above for uniformly-sized peppercorns.
- Season the hanger steak with salt to taste, then roll completely in the crushed peppercorns, pressing down hard to make them adhere. Next dust the steaks lightly in all purpose flour, tapping off the excess.
- Heat the oil in the pan, then brown the steak on each side. Remove the steak when it's done to your liking and allow to rest in a warm place.
- Add the shallot and a tablespoon of butter to the pan. Cook on medium heat until the shallots are starting to brown, then de-glaze with the brandy and reduce until the pan is nearly dry. Add the mushrooms and stock and reduce again. When the liquid in the pan is reduced to about 1 cup, roll the remaining tablespoon of butter, then whisk in to the sauce and reduce until the sauce is thickened to your liking. Add any juices weeped by the rested steak, and adjust the season for salt if needed.
- The steak is pictured sliced for you to see the temperature, but it's probably easier to reheat whole servings uncut in the sauce, and plate them in one piece.
Notes
Steak
You can use lots of different steaks here, but hanger steak is my favorite. Mushrooms
Besides boletes, black trumpets and morels are excellent too. Serving
The steak is shown sliced, but it's easier to serve them in one piece at home. The Heat Adjust the heat by not rolling your entire steak in peppecorns, if you or your loved ones are on the fence, start with crusting one side, or mixing the peppercorns 50/50 with ground dried mushrooms. Dredging You can also roll the steak in flour after crusting in the peppercorns instead of adding the butter rolled in flour, simmering the steak in the sauce to thicken it. This will make a softer crust.
You can use lots of different steaks here, but hanger steak is my favorite. Mushrooms
Besides boletes, black trumpets and morels are excellent too. Serving
The steak is shown sliced, but it's easier to serve them in one piece at home. The Heat Adjust the heat by not rolling your entire steak in peppecorns, if you or your loved ones are on the fence, start with crusting one side, or mixing the peppercorns 50/50 with ground dried mushrooms. Dredging You can also roll the steak in flour after crusting in the peppercorns instead of adding the butter rolled in flour, simmering the steak in the sauce to thicken it. This will make a softer crust.