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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.

Ingredients

Recipe for 4 persons

Beef hanger

4 Unit(s)
Hanger steak
600 Gr
Yukon gold potatoes
50 Gr
Butter
50 Gr
Blue cheese
25 Ml
Cream 35%
200 Gr
Green beans
4 Slice(s)
Prosciutto

Port sauce

200 Ml
Veal stock
100 Ml
Port wine
1 Unit(s)
French shallot
2 Clove(s)
Garlic
1 Sprig(s)
Thyme
50 Gr
Butter

Green pepper sauce

2 Unit(s)
French shallot
2 Clove(s)
Garlic
400 Ml
Veal stock
50 Ml
Cognac
15 Gr
Green pepper seeds
60 Ml
Cream 35%
50 Gr
Butter
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 45 min

Preheat your at 400 °F

  • Preparation

    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.

  • Pepper sauce

    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.

  • Plating

    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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