Tuesday, February 14, 2012

Hangar Steak with Port Demi-Glace and Heart Risotto

Happy Valentines Day!  Stella requested pink pasta, but she was vetoed.  I thought momentarily about pink sauce for pasta, but didn't find that too appealing either.  So, we went with let's have a freezer item and pull out that hangar steak I bought last week but never got to cooking it.  Romantic, right?  


The sauce I'm making is fairly easy, especially since I am using store bought demi-glace, and can be used with any cut of steak.  


1 Tbsp butter
1/4 Cup finely chopped shallots
1/2 Cup tawny port
1/3 Cup demi-glace (I used "Savory Choice" brand which was a 2.6oz pouch and added 1/4 cup of water to it per directions on the package)
6 Tbsp unsalted butter, cut into 6 pieces


Melt the 1 tbsp butter in a small sauce pan or skillet.  Saute the shallots over medium heat until they are soft and translucent.  Add the port bring to a boil.  Turn heat down to simmer and reduce by 3/4.  Then add the demi-glace to it.  Bring back to a boil, and let simmer for a couple of minutes more.  Season to taste with salt and pepper.  Turn heat down to low and incorporate the butter to the sauce one piece at a time, making sure the sauce does not boil again or the fat will separate from the sauce.  


I served the steak with broiled asparagus and shiitake mushroom risotto.  The sauce was velvety and oh so good.  I had never used that pre-made demi-glace before, but now that I have, I'm thinking I may not go back.  So easy and worth the trade off of not having to make my own.  


A few catch up items to include...


Being a proud mom and all, Maggie made this fabulous Chocolate Chip Cake with Passion Fruit Puree from the Milk Bar cook book.  She amazes me with her patience and dedication.  Thank God I have a baker in the family!

And there is much chicken love still happening.  Today, I made banana muffins and I waited for the girls to lay their eggs.  I pulled them warm out of the nesting box and the muffins were fabulous.
And while we are on the subject of chickens, I had to share these fabulous desserts my friend brought over.  Now that is chicken love!



2 comments:

  1. Hi Mary!
    Please tell Maggie I loved that dessert -- the best! I'm going to make your birthday cake this weekend. I got the special 6 inch pans.
    I'm sorry I didn't write you sooner. I'm glad you got the flowers, but I wanted you to know that it was such a special dinner at your house and I loved the cooking lesson! Lisa and I talked about how it was the best meal we have ever had at someone's home. Really fabulous. You and your family are wonderful and I am really looking forward to Hawaii!
    Thanks so much!
    XO
    Karen
    PS -- I love my mini rolling pin -- that was so nice of you -- thank you so much! I am going to make Beef Bing too!!

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  2. Thanks Karen! We have to do dumplings next.
    That chocolate cake is fabulous! You will have to tell me if yours collapses a bit. We've found with the cakes Maggie's made, the cake's center falls. Not sure if it's because of the amount of baking powder or if it's something Maggie's doing.
    Hawaii is going to be fabulous. We can't wait. I think I might make a bo ssam and grilled fish dinner.
    M

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