Sauté hanger steaks with shallots sauce
This hanger steak recipe is one of France's best kept steak secret. called the onglet a l'échalote a simple recipe is an absolute classic. WRITTEN RECIPE: ???????? ENROLL IN MY ONLINE COOKING CLASSES:
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in this video we will talk about 2 cuts of meats that are consider low profile cuts while in fact they could easily challenge some of the best steaks out there in term of quality, taste and tenderness. these cuts are tender, moist and juicy, they can be grilled or pan fried and are most beloved by many great French chefs and butchers.
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????????INGREDIENTS????????
400 grams hanger steaks (onglet) or flank steaks (bavette) the steak must be prepared as shown in the video.
50 grams unsalted French style butter
80 grams shallots (finely sliced)
3 tablespoons chopped parsley
4 or more tablespoons of red wine vinegar
salt and pepper to season.
Notes: - preheat your oven at 70 to 90 degrees celsius ot keep the meat warm.
- the meat must be cooked no further then medium rare otherwise it looses its juiciness and some of its great flavor.
- poor the meat juices at the end in the shallots and vinegar to complete the sauce.
Serve with a red burgundy wine
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Classic Steak Diane Recipe (Flat Iron Steaks with Mushroom Cream Sauce)
This easy Steak Diane recipe has all the classic creamy mushroom sauce flavors. A tender, juicy flat iron steak is the centerpiece of this dish. Enjoy for dinner or delight your special someone with an incredible dinner for two.
Get the recipe:
INGREDIENTS:
2 Certified Angus Beef ® flat iron steaks, 8-ounces each, pounded to 1/2-inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-sodium beef broth
1/4 cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons canola or vegetable oil
1 1/2 tablespoons butter
4 ounces crimini mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced
1/3 cup Cognac or brandy
Learn more about Flat Iron Steaks:
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Sauteed Steak
Dinner is served! Chef Jacques Pépin shares his take on a tasty version of Chef's Steak...paired perfectly with B. Wise Vineyards.
4 New York Strip (also called top loin or shell steaks) or sirloin tip steaks (about 9 ounces each and
3/4 inch thick; 7 ounces trimmed)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large shallots, finely chopped (1/4 cup)
4 large mushrooms, cleaned and cut into julienne strips (1 1/2 cups)
2 large garlic cloves, crushed and finely chopped (1 1/2 teaspoons)
1 cup fruity dry red wine (such as Beaujolais)
1 cup homemade chicken stock or low- salt canned chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon potato starch dissolved in 2 teaspoons water
1 tablespoons unsalted butter
1 tablespoon finely chopped fresh chives
Wine for Cheers
Trim the steaks, removing all surface fat and sinews. Sprinkle them with 1/2 teaspoon of the salt and the pepper.
Heat the oil in a large skillet. When it is hot, add the steaks and sauté for about 2 minutes on each side for medium-rare. Remove the steaks to a platter and set aside in a warm place.
Add the shallots to the drippings in the skillet and sauté for about 10 seconds. Add the mushrooms and garlic and sauté for 1 minute. Stir in the wine and boil until only about 2 tablespoons remain. Add the stock and boil to reduce to about 3/4 cup.
Add the Worcestershire sauce, mustard, and the remaining 1/4 teaspoon salt and mix well. Stir in the dissolved potato starch and bring to a boil. Swirl in the butter and mix well.
Arrange the steaks on individual plates and spoon some sauce on top of and around each one. Garnish with the chives and serve.
How to Make Red Wine Sauce Recipe
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Mushroom Red Wine Sauce | Mushroom Sauce | Mushroom Sauce on Steak | Homemade Mushroom Sauce
Mushrooms, red wine, and steak… what could be better my friends. In this recipe, I will show you how to make a mushroom red wine sauce. This mushroom sauce recipe is a perfect way to make a 5-star steak sauce with items that are readily available and in most pantries at home. Homemade mushroom sauce with red wine is a great steak sauce for any special occasion.
Ingredients:
- 3/4 lb or 375g mushrooms chopped
- 1 medium shallot or 40g
- 6 sprigs of fresh thyme
- 2 tbsp olive oil
- 2 cups or 500ml red wine
- 2 tbsp demi-glace - amazon link - Classic French Demi-Glace, Veal, 1.5 Oz -
- 6 tbsp or 85g cold butter
- Salt and pepper to taste
Makes 2 cups or 500ml
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy.
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Steak with Mushroom Cream Sauce
Make Steak with Mushroom Cream Sauce. A center-cut top sirloin steak is the star of this dish. It's accompanied by a creamy mushroom sauce with fresh herbs, garlic and shallots. This is a luxurious meal with loads of bold and beefy flavor.
Get the recipe:
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® center cut top sirloin steaks
2 teaspoons canola oil
2 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
8 ounces mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced (optional)
1/2 cup unsalted beef broth
3/4 cup heavy cream
1 teaspoon fresh thyme, chopped
Learn more about the Top Sirloin Steak here:
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