Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots

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Hanger Steak:

4 pounds untrimmed hanger steak

Marinade:

1 tablespoon whole black peppercorns

2 crushed bay leaves

1/2 teaspoon dry thyme

1 large onion, peeled and sliced

1 medium carrot, peeled and sliced

3 cloves garlic, smashed

1 cup full bodied red wine

1/2 cup port wine

1-ounce olive oil

Finished Dish:

1 tablespoon olive oil

12 medium shallots, peeled and trimmed

8 ounces shiitake mushrooms, stems off, washed and split, (stems added to stock)

2 ounces port wine

1/2 teaspoon butter

1/4 teaspoon chopped rosemary

Salt and pepper to taste