Learn the Best Way to Grill a Hanger Steak and finish it with a decadent red wine reduction sauce. Hanger Steaks are an ...

Add wine and ... until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom ...

Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve.

Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve.

red wine sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce.

While waiting for the steak to get to room temperature make the mushroom sauce. Trim the stems from ... then add the wine and thyme. Simmer gently for 4-5 minutes. Can be thickened with a ...

For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.

I could definitely see myself eating this steak with vegetables and a nice glass of red wine. Anderson's recipe says to pour the remaining green sauce over the completed steak, but I wasn't a huge ...

medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary citrus glaze, paired with a Northern Rhône Syrah.