Hanger Steak with Mushrooms and Red Wine Sauce

Ingredients

• 1 cup wine dry red
• 2 tablespoons tarragon fresh chopped
• 3  garlic clove crushed
• 4 servings pepper freshly ground
• 0.8 cup chicken stock see 
• 12 ounces mushrooms assorted cut into large pieces
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 4 servings pepper black
• 1.5 pound fat-trimmed beef flank steak trimmed
• 4 tablespoons butter unsalted divided ()

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

1. Heat 2 tablespoons oil in a large heavy skillet overmedium-high heat.
2. Add mushrooms; cook,stirring occasionally, until soft and golden,about 7 minutes. Season to taste with saltand pepper.
3. Transfer to a bowl; set aside.
4. Melt 1 tablespoon butter with remaining 1 tablespoonoil in same skillet over medium heat. Seasonsteak with salt and cracked pepper.
5. Addsteak, garlic, and rosemary to skillet. Cookabout 3 minutes per side for medium-rare.
6. Transfer to a cutting board.
7. Let rest whilepreparing sauce.
8. Discard garlic and rosemary from skillet.
9. Pour off all but 1 tablespoon fat.
10. Add wine; cook,stirring up bits, until reduced to 3/4 cup,about 3 minutes. Strain; return liquid toskillet. Stir in stock; bring to a boil. Simmeruntil reduced to 1/2 cup, about 5 minutes.
11. Remove from heat;
12. Whisk in 3 tablespoons butter.Stir in mushrooms and 1 tablespoon tarragon.Season with salt and pepper.
13. Spoon mushroom mixture onto plates.Thinly slice steak; serve over mushrooms.
14. Garnish with remaining 1 tablespoon tarragon.
15. Per serving: 512 Calories, 41 grams fat, 4 grams carbohydrate
16. Bon Appétit