Hanger Steak with pommes rösti, whisky sauce and haricut verts.
American grain fed Hanger Steak from @steakout.dk 🥩
Pommes Rösti
Clean and peel 500g of potatoes and 2 onions and finely grate. Drain in a clean kitchen towel and add to a bowl. Add 1 whole egg and 1 tbsp of flour. Season with salt, pepper and paprika to taste and whisk to combine. Shallow fry in a neutral vegetable oil till golden brown.
Sauce:
70g of tomato paste 50ml of whisky 250ml of heavy cream 0.5 teaspoonful of cayenne pepper 1 teaspoonful of smoked paprika 1 tablespoonful of fresh chopped rosemary 50 grams of butter
Fry the tomato paste over medium heat in a pot. Add the whisky and turn up the heat. Let it reduce. Then add the cream. Then add the spices and whisk. Then let it reduce and whisk in cold butter right before serving. Job done.
Steak
Sear over high heat in canola oil. Turn down to medium hear after the initial sear and add, butter, garlic and thyme - then baste the steak. Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.
Haircut Verts
Blanch them quickly in boiling water, then sautée them in butter for a few minutes over medium heat.
