Grilled hanger with twice fried potatoes, mustard caramelized shallots, and beef jus.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Pork Loin
INGREDIENTS
- 1 ea. Chairman’s Reserve Hanger Steak
METHOD
- Clean up the hanger steak removing any hard fat and connective tissue. I like portioning into 4 steaks.
- Season and grill until desired temperature.
Mustard Caramelized Shallots
INGREDIENTS
- Shallots
- Dijon mustard
- Beef stock
- Butter
METHOD
- Slice shallots and sear in a sauté pan with some Dijon mustard until browned.
- Add in beef stock and cook til tender.
- Add a nob of butter to finish.
Fries
METHOD
- Cut fries. Pat dry.
- Blanch (fry) at 325 F for 5 minutes and then again at 400 F until crispy.
