Sauté hanger steaks with shallots sauce
HTML-код
- Опубликовано: 5 окт 2024
- 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: bit.ly/3wsldcz 🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES: bit.ly/2QZM7TX
😀 SUBSCRIBE: bit.ly/2Of3oJD
💌 NEWSLETTER►bit.ly/2lNomli
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.
Get the colored chopping board here: amzn.to/3gUnSCh
(affiliate link)
for more details on hanger steak: en.wikipedia.o...
#hangersteak #steakrecipe
🧅🥕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
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84
This has become my go to channel for recipes. Everyone of his dishes comes out fantastic. My only complaint is I hurt my back trying to carry the 100 pound block of butter I now use a week into the kitchen.
#metoo :)
I know we say it every time, but "a little nudge of butter" always makes me smile :)
Did he say nudge or nub?
and the cows are watching this butter party with their depleted udders
A half a cup of butter, a tablespoon of butter, it's all a knob... =D
KNOB!
A little "nudge" of butter. 😆
English Dictionary
nudge
1.[ nuhj
verb (used with object), nudged, nudg·ing.
to push slightly or gently, especially with the elbow, to get someone's attention, prod someone into action, etc.
French Dictionary
nudge ( butter )
a piece of butter measure equal to half the size of a standard clay masonry brick.
🥱 it’s 4am in NYC but I’m here for it 👩🏾🍳 😋
Stay safe in the snow from RI
@@Littlebit31
Thank you and bless you 🙏🏽
Recipe looks delicious.
Stephan, you should tell us your favorite recipes from your childhood
and when you grew up!
Real good idea!
6:50 “a little nudge of butter” lol. I love the French!!
Folks, this is NOT the same as a flank steak. Hanger is the proper term in US. Here in Germany it is called “Nierenzapfen.” Whole different part of the animal.
Onglet used to be inexpensive, but no more!
Stéphane, really a great topic choice! Thanks!
thanks 🙂
@Rebekah - not only that, a flank steak (bavette) would normally be sliced _across_ the grain and not parallel, as shown at 10:30.
Well I've just been told that this is Flanken in Yiddish and is used for brisket, and was in fact the favorite cut both because it was cheap and because you could call it steak even though you couldn't afford it but you could afford flank steak :-)
didn't you have to cut it against the grains?
That's what I thought, too..
Was starting to think nobody else noticed
Exactly 😉
not the onglet, its better with the grain
In Korea we would wrap it in one of those lettuce leaves!
Yes, they do this in Japan as well.
You are good at preparing the meat.
It looks delicious.
Hello from Egypt... I love all your recipes you help me a lot.. Thank you
In Cornwall in the UK, we know this cut of meat as Skirt or Skirtings or more commonly being Cornwall 'Pasty Skirt'. A lovely flavorsome cut of meat in any dish. I have heard it said sometimes that the Cornish Pasty originated somewhere in France, I would not be surprised as the pastry case containing diced Turnip (swede or rutabaga), Onion and Potato and chunks of skirt all cooked in their own juices inside of the side crimped pastry envelope is delicious and perfect for fishing trips, long walks or picnic's especially with a good quality Strong Ale.
Nice recipe, im gonna try it soon. Here in Argentina we used to cook it on the grill, so it takes a crunchy Crust, and put some garlic and parsley over it🤤
Hi Chef, Thanks for a great dish. One of the more challenging aspects of meat cookery is certainly selection itself. As noted by many of those commenting, different countries as well as different regions of the same country may refer to the same cut of meat in many ways. I recall many years ago these cuts of meat were somewhat less expensive but that is not usually the case today, at least in the US. One of the reasons the Hanger/Onglet (NAMI #140&1140) are so pricey is that there is only 1 per carcass. Skirt steak on the other hand is from the beef plate (NAMI 121C and 121D) and is part of the diaphragm and transversus abdominis muscles which are obviously much larger in beef cattle. These cuts are slightly less expensive. However, all these cuts are quite popular and their inclusion on menus have been trending for many years therefore, they command a higher price. Regardless, your presentation demonstrates proper seasoning, dry heat cooking methods and cooking to medium rare temps which are essential for obtaining proper texture and flavor for these cut of meat. Thanks again for bringing professional techniques to daily cooking.
In Geneva, a modest hotel used to serve a wonderful entrecôte aux morels. I would much appreciate it if you could demonstrate that.
i have already a recipe with the morel sauce but. it is a chicken one 👨🏻🍳
You are the BEST teacher. Every time I watch your channel, I learn something new that utterly changes my results in the kitchen.
thanks a lot for saying that 👍
Outstanding, I’m actually planning a dinner party using Hanger Steak. Thanks for the tips, looking forward to future episodes.
Had this for an Australia Day dinner. "Best beef meal I've ever had" - My Better Half. Thanks Stephane!
Looks wonderful!
One question: Shouldn't the steak be cut across the grain rather than, with-the- grain, for tenderness?
Thanks so much!
Agreed! Why cut with the grain?! I've had a lot of hanger/flank/bavette and always cut across the grain - it's so chewy otherwise.
@@Andronow I guess it doesn't matter so much with this recipe since it's already very tender anyway, and as you see, the meat is cut a second time in the plate as well when you eat it ;)
Yeah that's for presentation. Otherwise it would look weird.
Finally made it today! LOVED IT!!! Thank you!!! Hope you getting better!❤️❤️❤️
thanks and yes health is getting better , back soon 👍🙂
Your recipe is so new. I'm learning so well! Of course, it looks so delicious.I really want to try the food you make for me.
I’ve been deep in cattle for 20 years and just discovered my own hanger steak! I was throwing it to the pigs all these years. I didn’t know
In South Texas and Mexico it used to be thrown away, but now it's expensive and very popular "Fajitas". These are the authentic fajitas.
luv your pans and pots...
...et merci pour la vidéo de la recette!
Great video! I’ve made flank steak over the asado, Argentine style, but really looking forward to trying this version.
This is one of my favorite cuts and I love it. The recipe for the sauce is great 👍👍👍
Thank you so much Stephan very helpful videos
In Tex-Mex, they use this cut for Fajitas, which is usually put in a very umami marinade, cooked to rare/medium-rare. Accompanied with tender-crisp bell pepper and onion, crème fraîche and cilantro, wrapped in a tortilla. So delicious!
These recipes are great essentials to learn. Then you can expand or elevate these dishes to your own recipes. GOAT RUclips food.
Will you show us how you make a short stock with the scraps?
Le Best Steak! Thank You.
Formidable comme toujours, très clair merci!
Looks amazing, thank you Stephane
Wow ... That steak looked great!
I loved this recipe. I’m going to try it
This was delicious! Two notes: 1. Don't worry about the vinegar overwhelming it - the butter balances everything beautifully! 2. I thought at first the final cutting should've been against the grain, but then I tried to cut the steak, and light dawned. It's very rare-ish, and very difficult to cut against grain (tearing the meat). Once I switched to strips *with* the grain, it worked. (And once you cut across into smaller bites, it kind of IS against the grain again.)
Best steak ever! A steak without Demi glacé or Chimichuri and yet exquisite. It truly is the best kept secret!
Looks delicious! Flank steak is very expensive in the US, because we make Fajitas from it.
Very nice and helpful demo thank you
Glad it was helpful!
specialty French steak. #yum I will have to try this.
My mouth is watering.
Hanger steak is one of my favorite cuts. Unfortunately where I live, it's very hard to find.
In the US it's typically called a Hanger Steak, and I agree that it is a very tasty cut of meat.
A very tasty steak recipe. Cheers, Stephane!
Haha attends, what you meant to say was "blown away"... tres different de "...off..." at 1:54
It's my understanding that the hanger steak and flank steak are not the same cut of meat. The hanger steak is cut a little to the left of a flank steak and a flank steak is not as tender. I am very impressed with your cooking channel. Thank you.
Hanger/flank are very popular here in the states
That’s tomorrow’s dinner. Thanks 😊
Great with Cafe de Paris sauce
Flap and Skirt (similar cuts) are also pretty good with that big grain tissue.
How timely, I'm off to our local butcher later today 😀🥩🍷
Looks so yummy!
He's right about the rare/ medium-rare point. I had it there- until I left the meat in the warm oven for a bit too long.
My brother said "Boy! It sure is chewy!"😅
Looks amazing. But he cut the bavette or hanger steak along the grain (fibers). I’m no French chef, but I find with similar cuts, such as flap meat, skirt steak, as well as hanger steak, that it’s best to cut the steak in half, turn it 90 Degrees, then slice it against the grain (perpendicular to the fiber). It’s easier to slice and chew. But beautifully simple preparation of the sauce. Bravo
Super video! I applauded for A$10.00 👏👏👏
thanks a lot 🙂🙂👨🏻🍳
Thanks, need to google what this is in Norwegian. Looks tender.
We used to call it SKIRT steak. Came from the hind quarter flank. (London area, UK).
You look great in your new kitchen. Great lighting. Steak in France (and most of Europe) is often a source of disappointment compared to US and Argentina and Australia.
How about doing a version of the sauce from Le Relais de l'Entrecote?
Great video kenfrom N Y😎
that's an awesome cut! but here in brazil it's not so cheap, it's a prime cut for our barbecues, we call it "Fraldinha"
and if you cut the steak across the grain it will be even more tender ;)
That isn't done for hanger steak, since it is already one of the most tender steaks, and looks unattractive when cut across the grain
@@bostonbesteats364 very cool thank you was looking for OPs question cuz I thought the same. Thanks for the knowledge.
Looks damn appetising...........Btw do you have recipes for traditional French roast duck if there’s any?
연말에 어울리는 근사한 요리~^^
Delicious
This I must try
Yeah, ... he should get the feedback to repair his English expression
Delicious, but what happened to the 2 small pieces ???
That cut is hanger steak/ butcher steak. Its not flank steak, that is different cut. Though, both are excelent pieces of meat 👌
Merci!!!!!
Lunch time!
The italians cook this as a 'tagliata'. Suggestion...slice against the grain(fibres), it will be even more tender in the mouth.
Stephane: "A little nudge of butter"
Stephane, again: _Uses 250gr of butter_
Sorry if this has been asked a million times before (& this isn't specific to the video above.. haven't even watched it yet 😬 ): what is the clear oil you use with butter? Particularly when browning chicken
Any oil except olive oil and not palm oil. A good quality sunflower oil.
That is one protein dish where the meat is not cut against the grain.,interesting! I love skirt and flank steak! They are good for making some bomb ass fajitas! YUM!
red board is for raw meats yellow for cooked green for herbs salads blue fish and seafood brown for vegetebles
Would it be okay to use apple cider vinegar instead?
".... Keep as the fat is good" Amen. It is.
I recommend slicing across the fibres, not along.
I came to say the same. Why did he cut with the grain instead of across it? 🤔
Came to say the same, especially on a hanger steak
Because a hanger steak is perhaps the second most tender steak, so you don't need to cut across the grain. Since the fibers run across the short length of the steak, cutting across the grain would result in long strips, and also emphasize the grain, which is not attractive when plated. You will never see this cut across the grain in a fine-dining restaurant. But you certainly can if you want. Some confusion exists with flank steak, which comes from a similar part of the animal, but is much tougher and will definitely benefit from cutting across the grain (note, I'm using the most common US names here, since the same names can be used to describe different cuts, depending on where you are located...the onglet and bavette are the French names for these 2 cuts).
@@bostonbesteats364 What you describe is exactly incorrect. Cutting with the grain produces long fibers which is what was done here. I've worked with this steak in a fine dining setting and was always cut across the grain.
Always across, even if the cut is tender, if you eat meat the correct way (not a raw center) that would be needed
Sometimes I run out of shallots (yes, I know, but I don't shop often). Is there a substitute for those occasions?
Is it a flank steak or hunger steak? I got little confused at the beginning what is said. Can you please clarify?
Yes.
Hangar steak I.e. the hanging tender. Not flank steak in U.S
I've been cutting shallots wrong my whole life.
Not necessarily. You cut long way if you want too cook it, otherwise it change into mush. You cut against the "strings" if you want to serve it raw (eg. in salad). When cut this way it has a bit stronger, hotter taste. You cut into a small cubes if it should disappear/be almost invisible either during cooking or in salads, sauces, dressings etc.
Same for the onion.
@@mariuszfurman4767 Thank you, it turns out I've been doing it correctly, then! I usually use shallots in pan sauces, I sweat them a minute or so in the hot pan before deglazing. I've been cutting crossways into small "cubes," of a sort, which falls in line with what you're saying.
Is there a chart that converts american style cuts of beef to Australian equivalents
looks amazing as usual! but I dont understand why you dont cut against the grain of the meat fibers?
It's easier to slice and it looks better for presentation, plus it gives more tender bits.
@@metasamsara It may be easier to slice and look better, but it does NOT give more tender bits. Cutting ACROSS the grain, so that each bite has short fibers, is what gives more tenderness.
@@seikibrian8641 You're confusing tenderness with shredding. The tenderness comes from the meat quality and how it's cooked, not how it's sliced. It's the same reason you don't saw wood against the grain either, it's just bad practice and messy.
@@metasamsara I'm not confusing anything; you are wrong. Tenderness is the end product of many factors, including how meat is cut. It is, plain and simple, how hard or easy the meat is to chew. See: www.markethouse.com/blogs/the-sizzle/how-you-cut-steak-matters
@@metasamsara You're also wrong about sawing wood; it's obvious that you're not a carpenter. How would you cut a wall stud to length without cutting across the grain? Sawing against the grain or with the grain depends on what the wood will be used for, and there are specific saws (cross-cut saw and rip saw) for each task.
Is there a reason why you did not cut the steak against the grain? Would it improve the texture if you did?
shouldn't you cut the meat against the fiber to be more tender?
Looks like the escofier's bercy style. Am i right?
Should you not cut the steak across the grain?
I’m really worried about overcooking my steaks, so do you think I could use a precision cooker to get it to rare?
I suggest to get yourself an instant read thermometer to probe the meat.
Flank is the most underestimated piece
I bet this would be fantastic on a bed of watercress.
If you put the warm meat on top of watercress it will soften it.
so its okey to not slice across the grain?
Hangar steak / flank steak isn't cheap in the US anymore. Jeez you should see how much oxtail costs! Or beef shortribs. None of those types of meat are cheap anymore. I thought it was better to cut across the grain not with the grain of the meat for this type of steak. Hmmm.
Looks wonderful. Unfortunetly, where I live, It's impossible to find echalots. I will have to use onions. 😭
@@jackoates6418 I don't have a place where I can do that.
Where do you live? Most retailers don't display them in a prominent place. I mean they are hardly ever with the onions. Most of the stores here in Tennessee carry the Melissa's brand in the little mesh bags.
Where do you live? Ask around among your friends or the produce department of the stores. Someone knows. My store displays them near the red onions and the garlic. They aren't that pricey since you don't need much. In desparation, a small onion will serve.
In Canada it is called Flank Steak. Delicious when grilled. ;-)
Brown table for cooked meets/poultry...
Hi, I thought you have to cut the meat across the grain so it is tender and not chewy.
I thought steaks should be cut against the grain.?it looks tasty btw
Blown off? Perhaps Blown away :-)
Can the red wine vinegar be replaced with a good red wine?
not really as you need the sharp acidity of the vinegar to cut through
@@FrenchCookingAcademy Thank you.