Reviewed: Feb. 1, 2012

This was really good but I don't think that the method of cooking this meat made it tender. It was very tough. It had good flavor however. Thanks so much for posting the recipe.

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Reviewer:

pelicangal

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Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Dec. 17, 2011

Did this by the book for three of us. I couldn't vote because I was the cook. (Of course it would be good). Well they raved about how good it was, I have to agree! From the recipe I was not sure how so serve the Shallots, but it worked out great. Also had trouble finding Demi Sauce, but now will always have some on hand.

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Reviewer:

Roland

Reviewed: May 16, 2011

Made this for company last night. Was able to find demi glace and hanger steak at local butcher shops. Everyone raved! The sauce was out of this world, definately felt like I was eating out at a great restaurant instead of in my own dining room.

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Reviewer:

ebucky

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" grocery store with real butchers should have a version available--just ask one of the men behind the counter (I've seen it frozen). You can make your own if you can get veal bones and have the time. For those who are wondering, Hanger Steak is pretty hard to find. On the SF Peninsula, only Mollie Stone's carries this cut currently (I'm told by the owner that they're the only ones who still butcher from the whole animal, which is why they have it.) It rocks! Well guarded secret of the butchers ;-)

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