Restaurants›Beaujolais Bistro›Hanger Steak Frites, Béarnaise, Red Wine Sauce Recipe

Hanger Steak Frites, Béarnaise, Red Wine Sauce Recipe

Inspired by Beaujolais Bistro
Time1h
Serves2

Indulge in our succulent Hanger Steak, expertly grilled to perfection and served alongside crispy, golden frites. Drenched in a rich, velvety Béarnaise sauce and complemented by a robust red wine reduction, each bite promises a harmonious blend of flavors that will tantalize your taste buds. A true culinary delight for steak lovers!

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Frites

Peel and cut the potatoes into thin strips. Rinse them in cold water and dry thoroughly.

2

Fry the Potatoes

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

3

Cook the Hanger Steak

Season the hanger steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.

4

Make the Béarnaise Sauce

In a saucepan, combine vinegar, shallots, and tarragon, and simmer until reduced. Strain the mixture. Whisk egg yolks in a bowl with the strained mixture. Gradually add melted butter while whisking until thickened. Season with salt.

5

Prepare the Red Wine Sauce

In the same skillet used for the steak, add red wine and beef stock. Bring to a simmer and reduce until slightly thickened. Season with salt and pepper to taste.

6

Serve

Slice the hanger steak against the grain and serve alongside the frites. Drizzle with Béarnaise sauce and red wine sauce.