Hangar
Steak and Polenta Cakes
By Chef Luke Sung, Isa
Restaurant, San Francisco, CA
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 a 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.
Bordelaise
Sauce Ingredients:
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
Procedure:
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.
Polenta
Cakes Ingredients:
Polenta
Water
Chicken Stock
Butter
Olive Oil
Creme Fraiche
Parmesan Cheese (thickly grated)
Procedure:
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
creme 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
|
