4 pounds trimmed hanger steak, cut into 8-ounce portions (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak)
Salt and pepper
1/8 cup vegetable oil
2 onions, finely diced
2 cloves garlic, finely chopped
1 1/2 pounds mushrooms, cleaned and sliced
2 cups Merlot wine
3 cups demi-glace
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