The great Parisian bistro classic, pairing the deeply savory, melt-in-your-mouth bite of hard-seared hanger steak with the sweet compote of shallots deglazed with red wine and mounted with butter.
Ingredients
- 800 g Trimmed French hanger steak
- 300 g Fresh traditional shallots
- 60 g Pasteurized unsalted butter, 82% butterfat
- 2 tbsp Standard refined sunflower oil
- 15 cl Dry Cotes du Rhone red wine, 13.5% vol
- 2 tbsp Aged red wine vinegar, 6% acidity
- 10 cl Simmered liquid brown veal stock
- 1 tsp Fleur de sel de Guerande PGI
- 1 tsp Whole Kampot black peppercorns
- 4 sprigs Fresh flat-leaf parsley
Method
- Take the hanger steaks out of the refrigerator at least thirty minutes before cooking to temper them, which prevents cooling the pan and guarantees an even cook.
- Carefully pat dry each piece of meat with paper towels to remove surface moisture, then season all sides with fleur de sel and freshly cracked black pepper.
- Peel the traditional shallots, then slice them evenly lengthwise to get uniform strips that will confit without burning. Rinse, dry and chop the flat-leaf parsley leaves.
- Heat a large cast iron or carbon steel pan over very high heat. Pour in the sunflower oil and add a knob of unsalted butter, then add the pieces of hanger steak as soon as the fat sizzles and foams.
- Sear the meat without moving it for two minutes until a brown, crispy crust forms. Flip the pieces with tongs and continue cooking for two minutes on the second side, continuously basting them with the foaming butter, for a rare cook that yields slightly to the touch.
- Transfer the hanger steaks to a warm plate, tent loosely with aluminum foil and let them rest for six to eight minutes so the fibers relax and the juices redistribute.
- Discard the excess blackened fat from the pan, being careful to keep the meat drippings attached to the bottom. Lower the heat to medium-low, add a piece of unsalted butter and pour in the sliced shallots.
- Sweat the shallots for six to eight minutes, stirring regularly with a wooden spatula, until translucent, tender and delicately blonde.
- Increase the heat, pour in the red wine vinegar and vigorously scrape the bottom of the pan to dissolve all the caramelized juices. Let the vinegar evaporate for one minute until the sharp smell dissipates.
- Pour in the dry red wine as well as the liquid brown veal stock. Let reduce at a steady simmer for five to six minutes, until the sauce becomes syrupy and coats the back of a spoon.
- Incorporate the juices released by the meat during its rest into the pan. Turn off the heat, add the remaining very cold unsalted butter cut into small cubes, then whisk vigorously to mount the sauce and achieve a silky, coating texture.
- Slice each hanger steak on a bias, perpendicular to the grain to preserve all its tenderness. Divide the meat among the plates, coat generously with the candied shallot sauce, then sprinkle with chopped flat-leaf parsley before serving.
Nutrition
Per serving
- Energy
- 508.1 kcal
- Protein
- 42.14 g
- Carbohydrate
- 9.08 g
- Fat
- 31.19 g
- Fibre
- 1.63 g
- Calcium
- 30.68 mg
- Iron
- 0.72 mg
- Magnesium
- 24.23 mg
