Hanger Steak with a Creamy Green Peppercorn and Tarragon Sauce

Informations supplémentaires

35 min. | 564 kcal | easy | Family, Spicy | 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. Cut in smaller pieces for kids.

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