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Sous Vide Hanger Steak with Duck Fat Wild Mushrooms Recipe

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Written by Cole Wagoner, Anova Culinary
Chicketta a bacon infused sous vide chicken porchetta

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From the ISVA Editors

It's hard to beat duck fat mushrooms! They are so rich and decadent and pair wonderfully with a beefy sous vide hanger steak.

You can sous vide hanger steak for a few hours to heat it through, or go longer to really tenderize it.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Hanger Steak with Duck Fat Wild Mushrooms Recipe

  • Published: October 20, 2021
  • By Cole Wagoner, Anova Culinary
  • Total Time: 4 hours
  • Cooks: 129°F (53.8°C) for 4 hours
  • Serves: 2

Ingredients for Sous Vide Hanger Steak with Duck Fat Wild Mushrooms

  • For the Steak

  • 1 hanger steak, 14-16 ounces (397g-454g)
  • 3 tablespoons duck fat

  • To Finish

  • 1 pound wild mushrooms of your choice (450g)
  • 2 tablespoons duck fat
  • 1/4 cup chopped basil to finish Kosher salt
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Cooking Instructions for Sous Vide Hanger Steak with Duck Fat Wild Mushrooms

For the Steak

Set Anova Sous Vide Precision Cooker to 129°F (53.8°C).

Season steak with salt. Place steak, along with 3 tablespoons of duck fat in a resealable ziploc style bag or vacuum bag.

Place in water bath and sous vide for 4 hours.

To Finish

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, sauteeing for 4-5 minutes until golden and cooked through.

Arrange steak and mushrooms, and finish with fresh basil to serve. 

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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