Veal hanger steak with shallot butter and potato pancakes

4
30 - 60 minutes
veal hanger steaks
*
oven roasted
796

Preparation

Remove the hanger steaks from the fridge beforehand to allow them to reach room temperature. Melt 2 tbsp of the butter and lightly braise the shallots in this for approx. 2 minutes. Add the garlic, briefly fry and then deglaze with red wine. Simmer until all the liquid has evaporated. For the alternative without alcohol, stir in the crema di balsamico and let the shallots absorb it. Set aside to cool, then mix with the remaining butter and parsley. Season with salt and pepper to taste. Shape into a roll and chill until ready to use.

Peel the potatoes, cut them into chunks and boil until soft. Drain the potatoes and let the remaining water evaporate. While still hot, press through a potato ricer into a mixing bowl. Mix with cornflour, eggs, egg yolk, quark and chives. Season with salt, pepper and nutmeg.

Preheat the oven to 80°C (176°F), top and bottom heat. Cover a baking heet with baking paper. Remove the central tendon from each hanger steak, so that you have 8 pieces in total.

Place half the clarified butter in a pan over a high heat. Sear the hanger steaks in the butter for no more than 1 minute on each side, until a slight crust develops. Transfer to the baking sheet and bake for approx. 10 minutes until cooked through. Then season with salt and pepper to taste.

As soon as the meat is in the oven, form the potato mash into small cakes. Fry these in the remaining clarified butter on both sides until golden brown. Plate up the hanger steaks with the potato pancakes and top each steak with a generous slice of shallot butter. 

Tip:
This recipe can also be prepared on a plancha. With this method, sear the hanger steak first, then move to the side, cover and finish over a low heat. Meanwhile, grill the potato cakes in the centre of the plancha until golden brown. 

Ingredients:

  • 4 (approx. 800 g in total) veal hanger steaks
  • 150 g butter
  • 3 shallots, chopped
  • 1 garlic clove, minced
  • 150 ml full-bodied red wine (or 1 tbsp crema di balsamico)
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • 700 g starchy potatoes
  • 1 tbsp cornflour
  • 2 eggs (med. size)
  • 2 egg yolks
  • 2 tbsp quark
  • 1 bunch chives, cut into short lengths
  • Nutmeg
  • 4 tbsp clarified butter

Nutrition values

29
46
29

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