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.
IngredientsRecipe for 4
Preparation time: 30.00 min
Preheat your Oven at 400.00 °F
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.
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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