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French shallot hangar steak, sarladaise style potatoes, mushroom persillade |

Vegetables and Fruits, Beef

Classic and traditional French way of preparing meat, sure to please all the meat-lovers.

Ingredients

Recipe for 4 servings

Hanger steak

4 Unit(s)

Hanger steak

150 Unit(s)

Shallot

2 Tbsp

Butter

Mushroom persillade

125 Gr

Shiitake mushroom

125 Gr

Button mushrooms

3 Clove(s)

Garlic

4 Sprig(s)

Parsley

12 Sprig(s)

Chives

Sarladaise Potatoes

500 Gr

Fingerling potatoes

2 Clove(s)

Chopped garlic

8 Sprig(s)

Chopped parsley

30 Gr

Duck fat

Preparation time: 30 min

Preheat your Oven at 400 °F

Preparation

Peel and mince the French shallots.

Brush or wipe the mushrooms to clean them. Remove the stems from the shitake mushrooms and mince the mushrooms.
Hangar steak

Season the steak with salt and pepper. In a hot skillet with oil, sear the steak for 2 minutes on each side. Finish the steak in the oven for 5 minutes for a rare steak. In the same skillet, sweat the shallots for 30 seconds. Add the red wine, and let reduce by 30%. Set aside.
Mushroom persillade

In a skillet with oil, cook the mushrooms. Make sure they have a nice caramelization. Remove excess fat. Add the parsley and garlic with a knob of butter. Transfer to a small bowl or ramequin.
Sarladaise potatoes

Slice the potatoes to a thickness of roughly half a centimeter. In a mixing bowl, combine the potato slices and melted duck fat, salt and pepper. Transfer to a baking sheet and bake for 35 minutes. Remove from the oven and combine with the garlic and parsley.
Plating

Place the steak on a flat plate. Place the potatoes off to one side and then garnish with the mushrooms on top.