Ingredients
Scale
For the steak:
- 1 hangar steak
- ½ tsp olive oil
- ½ tsp Kosher salt
- ¼ tsp fresh ground pepper
- 1 garlic clove, peeled and slivered
For the Red Wine Reduction
- ¼ cup chopped shallots
- 2–3 tsp olive oil
- ½ cup beef broth
- ½ cup good red wine
- 1 tsp finely minced fresh rosemary leaves
- 2 T butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 450. Pat the steak dry with paper towels. Rub olive oil over the surface, the sprinkle with salt and pepper on all sides. Cut small slits into the meat and shove a sliver or garlic into each slit. Set the steak aside, allowing it come to room temperature while you make the sauce.
- Heat the olive oil in a heavy bottomed saucepan over medium-high heat. Add the shallots to the pan and saute for 3-5 minutes, until they are soft and somewhat translucent.
- Add the broth and wine to the saucepan. Increase the heat, bringing the liquid to a boil, then lower the heat and simmer until the sauce is reduced by half. Stir the butter and minced rosemary into the sauce. Simmer for another 2-3 minutes, stirring frequently, until sauce thickens. Taste and adjust seasonings if necessary. Set sauce aside. Reheat just before you’re ready to slice the steak.
- Place prepared steak into preheated oven on center rack. Oven roast for about 15 minutes. (Timing will depend on thickness of steak and desired level of doneness.)
- Remove cooked steak from oven. Place on a cutting board and allow meat to rest for 5-8 minutes. Slice the steak into medallions on the diagonal. Fan medallion out on serving platter or individual plate. Spoon some of the red wine reduction down the center of each fan. Serve immediately.