Ingredients
2 ounces dried porcini mushrooms
2 tablespoons butter
1 onion, finely diced
1 garlic clove, minced
1 cup fruity red wine
1/2 cup ruby port
1 cup demi-glace
2 lbs hanger steaks, trimmed
salt
ground black pepper
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Chinese gongfu tea tray — drainage system for tea ceremony
Round cast iron grill pan — steaks, chicken, vegetables indoors
Classic whistling kettle — alerts when water boils, stovetop staple
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Chinese gongfu tea tray — drainage system for tea ceremony
Round cast iron grill pan — steaks, chicken, vegetables indoors
Classic whistling kettle — alerts when water boils, stovetop staple
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes. Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half. Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat. Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.