Beef hanger steak, cherry tomatoes and roasted pine nuts, mashed potatoes with truffle oil
Mains, Beef, Vegetables and Fruits
Pan seared hanger steak served with a sauce vierge prepared with cherry tomatoes, Italian parsley, shallots and pine nuts and served on a bed of mashed potatoes infused with truffle oil.
IngredientsRecipe for 4 persons
For the hanger steak
For the fork mashed potatoes
For the cherry tomatoes and pine nuts sauce
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Finely chop the shallots, parsley and garlic. Cut the cherry tomatoes into quarters. Cut the potatoes into pieces and place them immediately in a pot of cold salted water.
- Mashed potatoes
Bring the pot of potatoes to a boil. Reduce heat and cook until tender, about 30 minutes. Drain well. Return potatoes to the pot and mash them gently with a fork, add butter, cream, truffle oil, salt and pepper to taste.
- Sauce vierge
Roast the pine nuts in the oven for 3-4 minutes on a baking sheet. Combine all the sauce ingredients. Season with salt and pepper to taste.
- Hanger steak
Season the hanger steaks with salt and pepper. In a hot pan, drizzle some vegetable oil and sear the steaks on both sides over high heat. Transfer to a baking sheet and finish cooking in the oven for 5-6 minutes.
On your plate, place a portion of mashed potatoes with the help of a ring mold in the center of your plate and remove the mold. Place your hanger steak on top, then garnish with the cherry tomato sauce vierge.
In order to prepare this recipe in 30 minutes, use pre-cooked potatoes. You can finish cooking the steaks on a medium-low heat when you have only a few. When entertaining guests, finishing your steaks in the oven allows you to serve all the guests at the same time.