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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

Hanger steak

4 Unit(s)
Hanger steak
8 Unit(s)
Shallot
2 Tbsp
Butter

Mushroom persillade

12 Unit(s)
Shiitake mushroom
20 Unit(s)
Button mushrooms
3 Clove(s)
Garlic
0.25 Bunch(es)
Parsley
0.25 Bunch(es)
Chives

Sarladaise Potatoes

600 Gr
Fingerling potatoes
2 Clove(s)
Chopped garlic
8 Sprig(s)
Chopped parsley
60 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.

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