Hanger Steaks with Bourbon and Green Peppercorn Sauce


  • 2 tablespoon(s) plus 1 teaspoon unsalted butter
  • 1 tablespoon(s) drained brined green peppercorns
  • 1 large shallot
  • 2 tablespoon(s) extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 1/2-pound hanger steaks
  • 1 cup(s) beef or veal demiglace
  • + 1 more ingredients
    • 0.25 cup(s) bourbon

Preheat the oven to 300°. In a skillet, heat the oil. Season the steaks with salt and pepper and add to the skillet. Cook over high heat, turning, until browned all over, 20 minutes. Transfer the steaks to a baking sheet and roast for 10 minutes, until an instant-read thermometer inserted in the ...

View full recipe at Food & Wine


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