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Beef hanger steak, shallot jam with red wine, port wine and balsamic vinegar maille, fried oyster mushrooms and green asparagus

Mains, Beef, Vegetables and Fruits

Pan seared beef habger with shallots confit in red wine, served with asparagus and mushrooms.

L'idée déco

The cooking time will give a medium rare cooking, for rare cook it two minutes less and for a medium well two minutes more.

Ingredients

Recipe for 4 persons

The ingredients

4 Unit(s)
Hanger steak
4 Unit(s)
French shallot
250 Ml
Red wine
1 Bunch(es)
Green asparagus
500 Gr
Oyster mushroom
4 Sprig(s)
Thyme
2 Clove(s)
Garlic
50 Ml
Port wine
30 Ml
Maille balsamic vinegar
  • Olive oil
  • Vegetable oil
  • Salt and pepper

Preparation time: 45.00 min

  • The preparations

    Chop the shallots, the tyme and the garlic. Clean the oyster mushrooms and cut it in half, remove 3 cm of the bottom of the aspergus and cut it in half.

  • The beef hanger

    Season the steak on both sides, in a hot pan with vegetables oil sear both sides until coloration, reserve it on a baking tray with a parchment paper.

  • The sauce

    In a pan with oliv oil, sweat the shallots, deglaze with red wine, the port wine and the balsamic and reduce it completely.

  • The vegetables

    In a big pot of salty boiling water, blanche the asparagus, strain it and refresh it. In a hot pan with olive oil, sear the oyster mushrooms, add the thyme and the garlic, continue to cook it, add the asparagus and reserve.

  • The plating

    Put the beef hanger in the oven on 400°F for 7 minutes, and let it rest for 3 minutes. Slice the hanger in big stripes, put it on a plate of your choice, the vegetables on the side nicely and finish with the sauce.

The cooking time will give a medium rare cooking, for rare cook it two minutes less and for a medium well two minutes more.

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