Sous Vide Hanger Steak with Duck Fat Wild Mushrooms
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Ingredients for 2
1 hanger steak, 14-16 oz
1 pound wild mushroooms of your choice
5 tablespoons duck fat
1/4 cup chopped basil to finish
Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
Season steak with salt. Place steak, along with 3 tablespoons of duck fat in a resealable ziplock style bag or vacuum bag.
Place in water bath and sous vide for 4 hours.
Heat heavy bottom cast-iron or other skillet over high heat. Add 2 tablespoons duck fat.
Remove steak from water bath and bag. Pat dry.
Add to smoking duck fat, searing for 1 minute a side, basting with duck fat as you sear.
Remove steak, and add mushrooms to the same pan, sautéing for 4-5 minutes until golden and cooked through.
Arrange steak and mushrooms, and finish with fresh basil to serve.