Each package contains 1organic Hanger Steak that weighs approximately 2 pound. Hanger steaks are a very tender cut of beef (Slightly less tender than the Filet Minion) that is found on the inside of the rib cage of a beef. This muscle is rarely used.  The Hanger steak is typically cooked on high heat and cooked fast

Serving Size: 4 Adults

Hanger Steak Recipe:

          Steak au Poivre

2 tablespoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons dried green peppercorns
2 teaspoons fennel seeds
1 (1 1/2 to 2-pound) hanger steak, cut into 4 portions
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3 tablespoons chopped shallots
1/2 cup beef broth
1/4 cup plus 2 tablespoons heavy cream
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
Salt

In a heavy-duty seal able plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and the peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Transfer to plates and cover to keep warm.

Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.