Beef hanger steak, port and green pepper sauces, green bean bundle, blue cheese mashed potatoes
MAINS, Beef, Vegetables and Fruits
Beef hanger steak, cooked to perfection, served with a port sauce as well as a green pepper sauce, blue cheese mashed potatoes and a prosciutto wrapped bundle of green beans.
IngredientsRecipe for 4 persons
Green pepper sauce
- Vegetable oil
- Salt and pepper
Preparation time: 45 min
Preheat your at 400 °F
Finely chop the shallots, garlic, thyme and rosemary. Peel the potatoes then cut them into cubes, place them directly into a pot of cold water.
Beef and rosemary port sauce
Season the beef with salt and pepper. In a hot pan, drizzle with vegetable oil and sear the beef over high heat for 2 minutes on each side. Place them on a baking sheet. Cook in the oven for 4-5 minutes.
In the skillet used to sear the meat, place a knob of butter and sweat the chopped shallot over low heat. Deglaze with port, add the rosemary and let reduce over low heat for 2 minutes. Add the demi-glace and simmer until it thickens a bit.
In a hot sauce pot with a bit of butter, sweat the shallots, add the pepper and garlic then deglaze with cognac and flambé it. Add the demi glace and cook for 4-6 minutes on medium, then add the cream and reduce to the desired consistency.
Blue cheese mashed potatoes
Bring the potatoes to a boil with a pinch of salt and simmer over medium heat for 20-25 minutes until tender. Drain. Mash them with a potato masher. Gradually mix in pieces of blue cheese, add a knob of butter and hot milk. Add salt and pepper to taste and set aside.
Green bean bundles
Bring a pot of salted water to a boil. Blanch your green beans for a few minutes, until they are al dente, you want them to have a crunch still. Strain them and drop them into an ice bath. Make 4 nice bunches of beans and then roll them in a slice of prosciutto.
Sear the bunches in a skillet then transfer them to an oven proof tray and reheat in the oven for 3-4 minutes.
With the help of a ring mold, place the mashed potatoes in the center of your plate. Place the beef on top, make a coma of either sauce on each side. Place the bean bundle beside the beef.
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