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Grilled hanger steak, béarnaise sauce, garlic mashed potato espuma, and green beans

Gluten free, Vegetables and Fruits, Beef, Brunch, BBQ

A french classic using modern techniques to delight your guests.


Recipe for 4

Hanger steak

4 Unit(s)
Hanger steak
4 Pinch(es)
Fleur de sel
4 Turn(s)
Fresh ground black pepper

Béarnaise sauce

250 Gr
Slightly salted butter
3 Unit(s)
Egg yolk
5 Unit(s)
French shallot
2 Tbsp
1 Tsp
100 Ml
White balsamic vinegar
1 Tsp
Ground pepper
4 Tbsp

Garlic mashed potatoes

4 Unit(s)
Yukon gold potatoes
1 Head(s)
50 Gr
125 Ml

Green beans

450 Gr
Green beans
3 Clove(s)
Chopped garlic
8 Sprig(s)
Flat parsley
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

Preheat your Four ou BBQ at 350.00 °F

  • Preparation

    Remove the stems from the grren beans, finely chop the garlic and parsley.

    Peel and dice the french shallot. Separate the egg yolks from the whites. Remove the leaves from the terragon stems. 

    Clarify your butter, heat it in a saucepan over low temperature until it starts to separate. Eventaully all the milk solids will fall to the bottom and the top liquid will be golden and clear. Reserve this top liquid (calrified butter), making sure leave behind any milk solids that are in the pan.

  • Hanger steak

    Heat up some vegetable oil in a frying pan on medium high heat, seaoson the beef with salt and pepper and sear all sides for 1-2 minutes, then place on a baking tray to finish in the oven for 7-8 minutes. Once out of the oven, let the meat rest for 4 minutes before cutting.

  • Béarnaise sauce

    In a pot, reduce the french shallots, vinegar, half of the pepper, and terragon over a medium heat. Once it becomes the consistency of a puree, take it off the heat and let it cool down. One by one, slowly add the egg yolks and 4 tablespoons of water, while mixing with a whisk. Once the sauce starts to thicken, slowly add your clarified butter while whisking the ixture vigurously. Once your sauce has thickened to a nice consistency, finish the the rest of the pepper. Season to taste.

  • Garlic mashed potato espuma

    Drizzle enough olive oil to coat the peeled garlic, season with salt and pepper then wrap in tinfoil and place in the oven for 30 minutes, until golden.

    Peel and chop the potatoes into medium sized cubes, cover in cold water, add salt, then bring to a boil for 20 minutes.

    Test the potatoes with the tip of a knife, if it enters and exits without resistance they are fully cooked.

    Mash the potatoes using a masher.

    Bring the milk to a boil and add the garlic. Mix the milk and garlic with an immersion blender and pour the mixture onto the potatoes using a sieve to removing any large pieces of garlic.

    Add butter to the potatoes and mix it until smooth.

    Pour the potatoes into your siphon, charge it with 2 gas cartridges, and keep warm in a water bath until serving.

  • Green beans

    Bring a pot of salted water to boil (10g salt per liter), and cook the green beans for 5-8 minutes, depending on the size.

    Once cooked, place the green beans into an ice water bath, stopping the cooking process and helping them keep their bright gree colour.

    Before serving, heat up a frying pan with butter and olive oil and quickly reaheat the beans, adding the garlic and chopped parsley.

    Season to taste.

  • Plating

    On a flat, hot dish, place the sliced hanger steak nicely, spooning some Béarnaise sauce next to it. Place the green beans next to the sauce and meat.

    Fill a separate bowl with your potato espuma just before serving.

    Put a pinch of fleur de sel on your hanger steak, and some fresh cracked pepper on the mashed potatoes.

Be careful when you place your siphon in the water bath, some are intended to withstand the heat while others aren't.

Be sure to check the specifications of your siphon beforehand to see if it can withstand the heat.
In the case that it can't be heated, pour the hot purée at the last moment into the siphon, add the gas, wait 10 minutes, shake it well, then use it.?

Class with similar recipe

Saturday, August 29th18:00 to 21:00
Old Montreal
115$ / pers.


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115$ / pers.
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