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

Preparation time: 45 min

Preheat your Four at 400 °F

• The preparations

  Finely chop the shallots, and mince the garlic and thyme. Clean the oyster mushrooms and cut them in half; trim 2 cm off the ends of the asparagus, peel the fibrous part if necessary, then cut them 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.