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Beef hanger, red wine and shallots sauce, green beans in a garlic cream |

Vegetables and Fruits, Beef

Brasserie parisienne feeling for a nice dish of the day.

Note

You could also use some veal flank, it's a little harder to find but it'pretty tasty.

Ingredients

Recipe for 4 servings

For the beef hanger

4 Unit(s)

Hanger steak

300 Gr

Shallot

300 Ml

Red wine

For the green beans

300 Gr

Green beans

2 Unit(s)

Garlic

250 Ml

Cream 35%

4 Sprig(s)

Parsley

Preparation time: 30 min

For the preparations

Chop the parsley, minced the shallots finely and hull the green beans.
For the beef hanger

In a hot pan with vegetable oil cook the shallots for 5 minutes, deglaze with the red wine and cook it the wine get totally evaporate, salt and pepper. Put salt and pepper on both sides of the flank. In a hot pan with vegetable oil, pan sired the flank on both sides until you get a nice coloration and reserve it on on a baking tray with parchement paper.
For the green beans

Poached the garlic on a slow heat for 20 minutes and get it smooth with the hand blender. In a big pot of salty and boiling water, blanched the beans for 4 to 6 minutes and shock it in icing water. In a pan, melt a little bit of butter to sauté the beans, finish it with the garlic cream, salt and pepper.
For the platting

Put the hanger in the oven for 4 minutes, put a nice bunch of beans in the middle of the plate,slice the flank and put it on the side, garnish the hanger with the shallots and the beans with the parsley.