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Beef hanger steak, port and green pepper sauces, green bean bundle, blue cheese mashed potatoes

MAINS, Beef, Vegetables and Fruits

Beef hanger steak, cooked to perfection, served with a port sauce as well as a green pepper sauce, blue cheese mashed potatoes and a prosciutto wrapped bundle of green beans.

Ingredients

Recipe for 4 persons

Beef hanger

4 Unit(s)

Hanger steak

600 Gr

Yukon gold potatoes

50 Gr

Butter

50 Gr

Blue cheese

25 Ml

Cream 35%

200 Gr

Green beans

4 Slice(s)

Prosciutto

Port sauce

200 Ml

Veal stock

100 Ml

Port wine

1 Unit(s)

French shallot

2 Clove(s)

Garlic

1 Sprig(s)

Thyme

50 Gr

Butter

Green pepper sauce

2 Unit(s)

French shallot

2 Clove(s)

Garlic

400 Ml

Veal stock

50 Ml

Cognac

15 Gr

Green pepper seeds

60 Ml

Cream 35%

50 Gr

Butter

Vegetable oil
Salt and pepper
Butter

Preparation time: 45 min

Preheat your at 400 °F

Preparation

Finely chop the shallots, garlic, thyme and rosemary. Peel the potatoes then cut them into cubes, place them directly into a pot of cold water.
Beef and rosemary port sauce

Season the beef with salt and pepper. In a hot pan, drizzle with vegetable oil and sear the beef over high heat for 2 minutes on each side. Place them on a baking sheet. Cook in the oven for 4-5 minutes.
In the skillet used to sear the meat, place a knob of butter and sweat the chopped shallot over low heat. Deglaze with port, add the rosemary and let reduce over low heat for 2 minutes. Add the demi-glace and simmer until it thickens a bit.
Pepper sauce

In a hot sauce pot with a bit of butter, sweat the shallots, add the pepper and garlic then deglaze with cognac and flambé it. Add the demi glace and cook for 4-6 minutes on medium, then add the cream and reduce to the desired consistency.
Blue cheese mashed potatoes

Bring the potatoes to a boil with a pinch of salt and simmer over medium heat for 20-25 minutes until tender. Drain. Mash them with a potato masher. Gradually mix in pieces of blue cheese, add a knob of butter and hot milk. Add salt and pepper to taste and set aside.
Green bean bundles

Bring a pot of salted water to a boil. Blanch your green beans for a few minutes, until they are al dente, you want them to have a crunch still. Strain them and drop them into an ice bath. Make 4 nice bunches of beans and then roll them in a slice of prosciutto.
Sear the bunches in a skillet then transfer them to an oven proof tray and reheat in the oven for 3-4 minutes.
Plating

With the help of a ring mold, place the mashed potatoes in the center of your plate. Place the beef on top, make a coma of either sauce on each side. Place the bean bundle beside the beef.