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Recipe

Hanger Steak & Polenta CAkesHanger Steak & Polenta Cakes

In France, they call the muscle that is tucked behind the stomach, and is almost next to the tenderloin, the Hangar Steak. The characteristics are much like those of beef tenderloin, and that is why it is not tough. Unlike the shanks that move a lot – it stays tender because the part doesn’t get to move that much.

The cut is a roundish, rectangular shape. Brush with olive oil, season with salt and pepper. Grill the steak on a really hot griddle, for about 3 minutes on each side. Cooking time varies according to thickness.

Ingredients:

Procedure:

Bordelaise Sauce:

  • 1 lb. of Meat Scraps (in half inch cubes)
  • 1/4 cup Shallots (minced)
  • 2 oz. of Butter
  • 1 Bottle of Wine
  • 1 cup Port
  • 4 cups Veal Stock

Polenta Cakes:

  • Polenta & Water
  • Chicken Stock
  • Butter & Olive Oil
  • Creme Fraiche
  • Parmesan Cheese (thickly grated)
 Sweat the meat and shallots until meat is tender. Pour the wine and the port into the pan. Bring to a boil, and reduce by half. Add veal stock. Continue to reduce till slightly thick, season to taste with salt and pepper, strain and reserve it.

Amount of polenta depends on how much you need. The formula is one part polenta, to 4 parts water, of which one third of the liquid is chicken stock.

Bring liquid to a boil, add polenta. Put in a little butter and olive oil. Cover, simmer until done. Reserve until cool.

Put polenta in half sheet pans, or aluminum cake pan lined with parchment paper that is brushed with olive oil.

Take crème fraiche, and fold thickly grated parmesan cheese mixture until evenly distributed, and has a creamy texture. Spread it like icing on the cake, and cut it, and then bake it about 4 minutes at 450 – 475 degrees.