Chef Philip Mihalski
American Kobe Beef Hanger Steak with Celery Root Cake and Chanterelle Mushrooms
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American Kobe Beef Hanger Steak with Celery Root Cake and Chanterelle Mushrooms
Category
Entree
Servings
4
Author:
Chef Philip Mihalski
Ingredients
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1 pound Celery Root
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1 Egg
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1 tablespoon Flour
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2 teaspoon Mint, sliced julienne
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Salt and Pepper to taste
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3 tablespoons Olive Oil
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4 6 ounce Hanger Steak preferably Kobe Beef
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6 ounces Chanterelle Mushrooms
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1 tablespoon Shallots, chopped
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1 ounce Red Wine
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6 ounces Veal Stock reduced
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2 ounces Butter
Directions
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.
Recipe Note
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.
Filed in:
Beef,
Celery,
Celery Root,
Celery Stalk,
Chanterelle Mushrooms,
Entree,
Kobe,
Mint,
Mushroom,
Mushrooms,
Organic Celery,
Shallot,
Shallots,
Steak,
Veal
