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About the Dish

  • Hanger Steak

    Hanger Steak

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot


  • Egg Noodles

    Egg Noodles

  • Butter


  • Half-and-Half


  • Chives


  • Parsley



Arrange the top rack of the oven so that the steaks will be about 5 inches below the broiler; heat to broil. Arrange steak on a broiler pan or a roasting pan (preferably with a rack), and season on all sides with a total 1/4 teaspoon French Picnic salt. Allow to rest at room temperature.
Prepare your mise en place: Remove and discard mushrooms stems; thinly slice caps. Peel, halve and thinly slice shallot. Thinly slice chives. Pick and chop parsley leaves. Fill a saucepan 2/3 full with about 6 cups water, add bouillon cube and place over high heat. This is your noodle cooking water.
While the water heats, place a large sauté pan over high heat. Add 1 tablespoon cooking oil. When oil is shimmering, add mushrooms. Cook without disturbing until browned on bottom, 3-4 minutes. Stir and cook 3 minutes more. Add shallot and cook, stirring continuously, until it begins to turn translucent, 2-3 minutes. Remove pan from heat, and set aside.
When the water comes to a rapid boil, add egg noodles while stirring to prevent them from sticking. Boil until tender but not mushy, 6-8 minutes. Carefully remove 1 cup cooking liquid and reserve. Drain noodles in a colander, but do not rinse.
While pasta cooks, place pan with steaks in oven on prepared rack. For rare to medium rare, broil steak 3 minutes, turn steak, and broil 3-4 minutes more. Add a little more time per side if you prefer your meat cooked more. Remove steak from oven, and allow to rest at least 10 minutes before slicing.
While steak rests, return mushroom pan to medium heat. Add noodles, butter, 1/2 cup reserved pasta cooking liquid and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from heat, and stir in half-and-half, chives and parsley. Taste and adjust seasoning as desired with French Picnic salt.
Cut steak against the grain into 1/4-inch-thick slices.
If the noodles have absorbed all of the sauce, add more of the reserved pasta cooking liquid to get the sauce back to a creamy consistency. Divide noodles between 2 bowls, and top with steak slices and any resting juices. Enjoy!