The Chef

Restaurants

Meals

Drinks

Restaurants›Forgione›Pastrami Hanger Au Pierre Poivre Recipe

Pastrami Hanger Au Pierre Poivre Recipe

Name: Forgiones Pastrami Hanger Au Pierre Poivre Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg hanger steak; 2 tbs pastrami spice mix; 2 tbs olive oil; 1 tsp sea salt; 1 tsp black pepper; 500 g potatoes; 100 g butter; 1 tbs fresh thyme; 1 tsp sea salt; 1 kg beef tongue; 1 large onion; 1 medium carrot; 1 stalk celery stalk; 1 leaf bay leaf; 2 liters water; 250 ml red wine; 250 ml beef stock; 2 tbs green peppercorns; 50 g butter

Inspired by Forgione

Time2h

Serves4

Pommes Chanteduc, Langue, Green Peppercorn Bordelaise

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pastrami Hanger Steak

2.2 lb (1 kg) hanger steak

2 tbs pastrami spice mix

2 tbs olive oil

1 tsp sea salt

1 tsp black pepper

Pommes Chanteduc

1 1/8 lb (500 g) Potatoes

3 1/2 oz (100 g) Butter

1 tbs fresh thyme

1 tsp sea salt

Langue

2.2 lb (1 kg) beef tongue

1 large Onion

1 medium Carrot

1 stalk celery stalk

1 leaf bay leaf

8.45 cup (2 liters) water

Green Peppercorn Bordelaise

1.06 cup (250 ml) Red wine

1.06 cup (250 ml) beef stock

2 tbs green peppercorns

1 3/4 oz (50 g) Butter

Method

Pastrami Hanger Steak Preparation

Season the Steak

Rub the hanger steak with olive oil, pastrami spice mix, sea salt, and black pepper. Allow it to marinate for at least 30 minutes.

Cook the Steak

Preheat a grill or skillet over high heat. Cook the hanger steak for 5-7 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Pommes Chanteduc Preparation

Prepare the Potatoes

Peel and slice the potatoes into thin rounds. Rinse and pat dry.

Cook the Potatoes

In a skillet, melt butter over medium heat. Add the potatoes and thyme, season with salt, and cook until golden and tender, about 15-20 minutes, stirring occasionally.

Langue Preparation

Prepare the Tongue

Place the beef tongue in a large pot with onion, carrot, celery, bay leaf, and water. Bring to a boil, then reduce heat and simmer for 2-3 hours until tender.

Peel and Slice

Once cooked, remove the tongue, let it cool slightly, then peel off the skin and slice thinly.

Green Peppercorn Bordelaise Preparation

Make the Sauce

In a saucepan, combine red wine, beef stock, and green peppercorns. Bring to a simmer and reduce by half. Whisk in butter until melted and smooth.