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Entree
4 servings
30 minutes
25 minutes
Chef Philip Mihalski
Hanger steak is also known as butcher steak and the French call it ‘’onglet’’. At the restaurant we buy a Kobe style beef that is produced in Idaho. They start with the same breed of cattle that are raised in Kobe, Japan to produce well-marbled, extremely flavorful beef.
1 pound celery root
1 egg
1 tablespoon flour
2 teaspoon mint, sliced julienne style
Salt and pepper to taste
3 tablespoons olive oil
4 (6 ounces) Hanger Steak, preferably Kobe Beef
6 ounces Chanterelle mushrooms
1 tablespoon shallots, chopped
1 ounce red wine
6 ounces veal stock, reduced
2 ounces butter
Peel celery root and then shred with a box grater.
Mix with egg, flour and mint. Season with salt and pepper to taste.
Form into 4 cakes.
Heat 1 tbsp. of oil in large sauté pan and cook celery root cakes. Cook for about 5 minutes per side until nicely browned. Keep warm.
Over high heat, pour 1 tbsp. of oil into a heavy bottomed pan. Season hanger steak with salt and pepper and put in pan when oil is almost smoking. Turn meat as each side browns and cook until desired degree of doneness is reached.
While meat is cooking, heat 1 tbsp. of oil in a sauté-pan large enough to comfortably hold the mushrooms.
When hot, add mushrooms and cook, tossing until they are lightly browned. Then add shallots, cook 1 minute more and add red wine. Let wine cook for 1 minute and add veal stock. Season with salt and pepper to taste and add butter to finish.
Place celery cakes in middle of four plates, put pieces of meat on top and add mushrooms and sauce.
Serve immediately.
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