Behind the Recipes
Prime Hanger Steak with Crispy Hash Browns and Pierre Poivre Sauce by Chef Marc Forgione
Makes 1 serving
INGREDIENTS:
1 10 oz. hanger steak
1 tablespoon butter
2 garlic cloves
1 sprig thyme
2 teaspoons Fleur de Sel
1 russet potato
1/2 of an onion
1 tablespoon chives, chopped
1 tablespoon clarified butter
1 tablespoon olive oil
Sauce:
1 bottle of red wine
1/4 lb. butter
2 tablespoons Pierre Poivre spice blend
Fluer de sel
PREPARATION:
1. Season steak liberally with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet. Sear steak one minute on each side.
2. Transfer steak to a baking sheet and place in 375° oven for 10 minutes.
3. While steak is in the oven, pour red wine into the skillet used to cook the meat over medium-high heat. Let the wine reduce until it sticks to the side of a spoon. Emulsify in the butter.
4. Take skillet off of the heat and add Pierre Poivre spice blend along with the parsley. Adjust for seasoning.
5. On the largest hole of a grater, grate potato and half of an onion. Squeeze out excess juice. Add chopped chives. Season with salt. Add to a pan over high heat with olive oil. Sautee until brown.
6. Finish steak in a pan with 1 tablespoon of butter, garlic and thyme over medium-high heat for about 1 minute.
Plating : Serve sauce over steak. Plate hash browns next to steak.
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