Top of page

Hanger Steak with a Creamy Green Peppercorn and Tarragon Sauce

< Retour

Hanger Steak with a Creamy Green Peppercorn and Tarragon Sauce

with potato wedges and sautéed Brussels sprouts and mushrooms

Informations supplémentaires
35 min. | 564 kcal | easy | Family, Spicy | Printable version
1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into wedges. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper and mix. Bake in the oven for 26-28 minutes.
2. Setup Cut the Brussels sprouts in 2 or 4 pieces, depending on the size. Thinly slice the mushrooms. Chop the shallot and tarragon.
3. Cook the mushrooms Heat a drizzle of oil in a pan over medium-high heat. Cook the mushrooms 3-4 minutes until browned. Reduce the heat to medium and add the Brussel sprouts and cook for 4-5 minutes or until desired doneness. Add salt and pepper. Remove from the pan and keep warm.
4. Cook the sauce Add a drizzle of oil and 1 tbsp. of butter in the pan. Cook the shallot and green pepper for 2-3 minutes. Add the tarragon, cream, mustard, 1/4 cup of water, salt and pepper. Simmer over low heat for 3 minutes.
5. Cook the steak Add a drizzle of oil to a pan. Add salt and pepper to the steaks. Cook the steaks 2-3 minutes on each side over medium heat. Cover, turn off the heat and finish cooking 2-3 minutes. Put the steaks on a board and let rest for a few minutes before slicing against the grain. Cut in smaller pieces for kids.
6. Plate your dish Serve the steak with the sauce, potatoes and Brussels sprouts. Bon appétit!
300gHanger Steak
0.5unitTarragon
120mlCream 18%
5gGreen Pepper
15mlDijon Mustard
1unitShallot
120gBrussels Sprouts
80gWhite Medium Mushroom
500gYellow Potato(es)
What you need pans, sheet pan, tongs
564 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 50g
17%
fat 23g
35%
cholesterol 99mg
33%
fiber 9g
36%
protein 41g
saturated 9g
45%
sodium 257mg
11%
sugar 7g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg