Hanger Steak With Shallots And Jerusalem Artichokes Recipes

Steps:

• For the steak: Trim fat and silver skin from steak.
• For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
• Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
• For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

Steps:

• Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
• Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
• To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

Steps:

• Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes.Transfer shallots to a plate.
• Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140 degrees (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.
• Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.

Steps:

• Peel the artichokes carefully with a sharp knife or peeler, cut them into 2cm chunks, then place into a bowl of cold water with the lemon juice to prevent discolouring.
• Place a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the shallots and a pinch of salt. Stir the shallots to coat them with the butter and cook for 5 mins until they begin to soften. Add the bay and thyme leaves and drained artichokes, then stir to mix them all together.
• Add 200ml water to the pan, bring the mixture to a simmer, then reduce the heat and cover so that the artichokes cook gently for about 10-12 mins. When they are beginning to soften, add the cream, bring to a simmer again and cook until the sauce is reduced slightly and the artichokes are tender. Season the mixture with a little pepper, then remove from the heat and discard the bay leaves. At this point, you can chill the mixture, and finish the dish when you are ready. It will keep happily in the fridge for a few hrs.
• Heat oven to 200C/180C fan/gas 6. Place the smoked haddock cubes in a gratin dish big enough to hold them in a single layer. Pour over the artichokes and sauce, spreading the mixture out evenly. Top with breadcrumbs and a few small dots of butter. Place the gratin dish on a baking sheet and bake for 30 mins, until the top is golden brown and bubbling.