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Hanger Steak with Mushrooms and Red Wine Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant hanger steak with mushrooms and red wine sauce is a masterclass in deep, savoury flavours. Known for its tenderness and rich grain, the hanger steak—often called the butcher's cut—is the perfect partner for a glossy gastrique-style reduction. The addition of wild mushrooms and fresh tarragon brings an earthy complexity that elevates this simple pan-fry into a restaurant-quality meal.

Ideal for a sophisticated weekend dinner or a special date night, this dish offers a high-protein, dairy-free option when substituting the finishing butter for a plant-based alternative. Serve the sliced steak over a generous spoonful of the mushroom sauce with a side of wilted spinach or roasted root vegetables for a complete, comforting meal that feels truly indulgent.

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Ingredients for Hanger Steak with Mushrooms and Red Wine Sauce

  • 45ml extra-virgin olive oil, divided

  • 350g assorted mushrooms, torn or cut into large pieces

  • Kosher salt, freshly ground pepper

  • 4 tablespoons (1/2 stick) unsalted butter, divided

  • 1 675g hanger steak, trimmed, pounded to 1/2" thickness

  • Coarsely cracked black pepper

  • 3 garlic cloves, lightly crushed

  • 1 6" sprig rosemary

  • 240ml dry red wine

  • 180ml low-salt chicken stock

  • 2 tablespoons chopped fresh tarragon

How to make Hanger Steak with Mushrooms and Red Wine Sauce

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 180ml , about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 120ml , about 5 minutes. Remove from heat; Whisk in 45ml butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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