Hanger Steak & Wild Mushroom Ragout - Chef David Pendexter

Hanger Steak & Wild Mushroom Ragout - Chef David Pendexter

Chef David Pendexter from the Brunswick Hotel and Tavern shares his recipe for a marinated hanger steak and mushroom ragout.

Wild Mushroom Ragout

  • 2 c shiitake mushroom - stemmed and cut into 1/4" strips
  • 2 c oyster mushroom - 1/4" strips
  • 2 c portobello mushrooms - grills removed and cut into 1/4" strips
  • 1 tsp fresh minced thyme
  • 1 tsp fresh minced tarragon
  • 1 tsp fresh minced parsley
  • 1/4 c dry red wine (chianti/Bordeaux)
  • 1/5 tsp kosher salt
  • 1/4 tsp ground peppercorns
  • 1 tbs extra virgin olive oil
  • 1 tsp fresh minced garlic
  • 1 fresh minced shallot

Heat EVOO to just before smoking and add mushrooms, thyme, tarragon, parsley, salt, pepper, garlic, and shallots. Consistently moving mushrooms over heat until they begin to release moisture and start showing liquid in bottom of pan (2-4 mins). Deglaze with wine and cook until 80% of liquid has been reabsorbed. Cook for another 2-3 minutes to thicken remaining liquid and all four has been absorbed.

Hanger Steak Marinade

  • 1/4 c fresh lemon juice
  • 1/5 c tomato juice
  • 1 tbsp fresh horseradish
  • 1 tbsp dijon mustard
  • 1/4 c worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1/5 c vegetable oil
  • 1 tbsp fresh minced garlic
  • 1 tbsp minced shallot
  • 1 tsp onion powder

Combine\whisk all ingredients together and then place 12 hanger steaks into marinade and cover for 1 hour. Portion each hanger steak with marinade into 1QT bags. Place into sous vide bath at 115F for 2 hours.

Copyright 2016 WCSH


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