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
|
|
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.
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