4
Veal hanger steak with lentils
0 - 30 minutes
veal hanger steak
*
pot-roasting
Preparation
Allow the hanger steak to reach room temperature and fry in butter over medium-high heat on both sides for about 2-4 minutes until golden brown. Allow to rest in aluminium foil for 10 minutes.
Briefly fry the shallots in the pan for the meat and deglaze with the red wine and balsamic vinegar. Boil down and add the stock and meat juices from the foil of the resting meat. Reduce again to about 100 ml. Put through a sieve and season to taste and, if necessary, thicken slightly.
Stew the leeks in the cream and season with salt, pepper and lemon juice. Fry the carrot, celery, onion, garlic and mushrooms in butter for a few minutes, add the lentils when the diced carrots are al dente, and the broth or stock, and stir. Cook briefly until hot and season to taste.
Fry the diced potatoes in a little oil and butter until golden brown, add rosemary and season.
Cut each hanger steak fillet into 3 pieces. Prepare the plates with the 3 pieces of hanger steak evenly distributed in size on the lentils and leeks with the potatoes around it and, as a finishing touch, that delicious gravy.
Bon appétit!
Ingredients:
- 800 grams of veal hanger steak
- 1 shallot, finely chopped
- 100 ml red wine
- 50 ml balsamic vinegar
- 200 ml veal stock
Other:
- 300 grams of waxy potatoes, diced
- 1 teaspoon chopped rosemary
- 200 grams of leeks, washed and finely chopped
- juice of one lemon
- 100 ml cream
- 300 grams of cooked whole French green lentils (Puy)
- 200 grams carrots, celeriac and red onion cubes
- 100 grams of sliced mushrooms
- dash of broth or stock
- 1 clove of garlic, finely chopped
- oil
- butter
- salt and pepper
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
