"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pecan Smoked Beef Hanger Steak with Morrels Recipe

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This recipe for Pecan Smoked Beef Hanger Steak with Morrels, by , is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nick Baker

Category:
Category:

Ingredients:  
Ingredients:  
Hanging tender steaks 6 ea
Kosher salt 2 Tbsp
Coarse Black pepper 1 Tbsp
Granulated Garlic 1 Tbsp


Sauce:
Butter Melted 1/4 c
Fresh Morrel mushrooms 2 c
Fresh Garlic minced 2 Tbsp
Onion 1/4'' diced 1/4 c
Veal Stock 1/2 c
Cabernet wine 1/2 c

Slice hanger steak on a bias about 1/4 inch thick and serve over a pool of the mushroom sauce.

Directions:
Directions:
1. Heat smoker or green egg (indirect) with lump hardwood charcoal to 225 degrees.
2. Season hanging tenders with salt, pepper and garlic.
3. Slow smoke steaks for 45 minutes.
4. Remove from heat and allow to rest for 15 minutes.

Sauce:
1. Sauté mushrooms and onions in butter over high heat 4 minutes 'till lightly browned. Add red wine and reduce by 1/2.
2. Combine with veal stock and reduce by 1/3. Thicken with 2 Tbsp cornstarch slurry.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This can be a difficult cut of meat to find but if you ask your butcher he can probably get some in for you. Trimming the meat is they key. Once trimmed I consider it one of the most flavorful cuts
And very versatile. Great with whipped potatoes, risotto, and grilled vegetables.

 

 

 

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