Make Sumptuous, Unctuous, Exquisite!
This sumptuous grilled onglet (hanger steak) recipe demonstrates how taking care over the preparation and paring of ingredients pays off in spades. A simple garnish of tender pearl onions, chanterelle, trompettes and pancetta make the perfect accompaniment to the intensely flavored, tender beef onglet, served on a bed of creamy mashed potatoes and drizzled with a voluptuous red wine sauce.
Grilled Hanger Steak with Sautéed Wild Mushrooms, Pancetta, Potato Purée and Red Wine Sauce
Serves 4
Total time: 2 hours 30 minutes, including prep time
Ingredients
Grilled Hanger Steak (Onglet)
1 lb hanger steak, trimmed (save the trimmings for the sauce)
clarified butter
salt
Potato Purée
3 potatoes, large (Russet or Yukon)
7 oz of double cream
1 stick of butter
salt
pepper
2 tbsp of olive oil
Red Wine Sauce
14 oz of beef trimmings, diced (left over from trimming beef)
2 shallots, roughly sliced
2 garlic cloves, sliced
3 sprigs of thyme
2 tbsp of butter
1 cup of red wine
2 cups of veal stock (store bought)
salt
Pearl Onions
8 oz of pearl onions, peeled
2 tbsp of butter
5 sprigs of thyme
1 garlic clove, crushed
1 cup of chicken stock
olive oil
Mushrooms and Pancetta
4 oz of pancetta lardons (fat match stick cuts)
4 oz of Chanterelles
4 oz of Trompette (wild black) mushrooms
1 tsp parsley, chopped
olive oil
salt
pepper
Preparation
Preheat the oven to 350°F
Potato Purée
Wash the potatoes, sprinkle with salt and bake in a preheated oven until soft in the middle, about 2 hours for a really soft interior. Remove from the oven and while still hot, cut them in half and scoop out the soft flesh.
Pass the potatoes through a sieve quickly with a spatula to eliminate any pieces. In a heavy based pan, bring the cream and butter to a boil. Add the sieved potato and beat over the heat with a wooden spoon.
Season the purée with salt and pepper, then add the olive oil and beat again until all of the oil is incorporated. Cover and leave in a warm place until needed.
Red Wine Sauce
Place a pan over a medium heat. Once hot, add the beef trimmings and brown well to color and render the fat.
Add the shallots, garlic and thyme and cook until everything is nicely caramelized.
Add 2 tbsp of butter, allow to coat and caramelize a little more, then add the red wine to de glaze and allow to bubble away for a few minutes.
Add the veal stock, allow to come to a simmer then reduce the heat and allow the sauce to bubble gently for 20 minutes.
Pearl Onions
Add a dash of oil to a hot frying pan and add the peeled onions. Cook, shaking the pan occasionally, until the onions are nicely colored.
Add 2 to 3 tbsp of butter, followed by the garlic and thyme. Add the chicken stock and cook down until reduced, shaking the pan to coat the onions in the stock. By the time the stock has cooked down, the onions should be cooked through.
Remove the onions and pass the sauce through a piece of muslin into a clean saucepan and season to taste. Place the onions back into is strained sauce and set aside.
Mushrooms and Pancetta
Add the pancetta lardons to a hot pan with a tiny drop of oil and color nicely, tossing until golden brown all over.
Add the chanterelles, cook until golden, then add the trompettes and cook down. Sprinkle with the parsley, salt and pepper, then combined with the pearl onions and sauce.
Hanger Steak
Season the hanger steak and place on a hot grill (or under your broiler), occasionally brushing with clarified butter. Grill both sides until medium rare. This should take about 3 to 4 minutes, then remove from the grill and rest for 2 minutes in a warm place.
Plate/Presentation
Place a spoonful of potato purée on a plate, slice the steak (against the grain) and place over the top of the purée. Place a generous spoonful of the mushroom and pearl onion mixture around the steak and finish with a little red wine sauce ladled over top.
A chilled salad of baby mixed greens with a mustard or lemon vinaigrette would be delicious with the sumptuous meal!
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