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Pan seared hanger steak, sichuan pepper and tarragon butter, white bean and olive oil purée

Mains, Beef, Vegetables and Fruits

Pan seared beef hanger steak, served with a tarragon and Sichuan pepper butter, garnished with a white bean and sundried tomato purée.


Recipe for 4 persons

For the beef hanger

4 Unit(s)
Hanger steak
0.50 Unit(s)
5 Ml
Sichuan pepper
60 Gr

For the white beans purée

1 Unit(s)
White beans (540ml)
2 Unit(s)
4 Sprig(s)
500 Ml
Chicken stock


10 Unit(s)
Sundried tomatoes
1 Unit(s)
White onion
4 Sprig(s)
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Pan seared hanger steak, Sichuan pepper and tarragon butter, white bean and olive oil purée

Preparation time: 30.00 min

  • For the preparations

    Chop the tarragon and grate the Sichuan pepper. Dice the onion finely then chop the garlic and the thyme. Finely dice the sundried tomatoes and strain the white beans.

  • For the beef hanger steak

    Season the beef hanger on both sides. In a hot pan with vegetable oil, sear the hanger on both sides and transfer to a baking sheet lined with parchment paper. In a bowl, work the butter with a spatula by adding the tarragon and the Sichuan pepper then roll it in saran wrap and transfer to the fridge.

  • For the white bean purée

    In a hot pan with olive oil, sweat the garlic, the onion and the thyme. Add the white beans and cover lightly with chicken stock. Cook for 10 minutes on medium heat, then purée in a blender making sure there's not too much liquid, we don't want the purée to be too runny. Season to taste then add some olive oil and the sundried tomatoes.

  • For the plating

    Put the hanger back in the oven for 6 minutes, and slice it. Slice the butter to give you 1 cm size discs. On a flat plate, put two tablespoon of purée, put the hanger strips on the side and top the beef with the butter.

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