Hanger steak with green peppercorn sauce. [Click to embiggen.]
Earlier this week, I had an evening to myself as Dee ran some errands across town.
More often than not, I won’t pay much attention to what I eat when I’m on my own for the night, but Alone Time does allow me to monkey around in the kitchen to my heart’s content.
You’d think I would use the time to prepare the kinds of foods that Dee prefers not to eat. Things like duck, venison, lamb, liver and onions, that sort of stuff. And, yes, on occasion, that is exactly what I will do. But not this time.
Hanger steak - a cut the French call l’onglet, whatever the hell that means - is one of my favorite kinds of beefsteak. It’s not widely available here, but the local Whole
You don’t really have to do much to these babies. Salt and pepper ’em, give ’em a light dusting with ground thyme, and then sear ’em in a hot skillet until medium-rare. Then slice ’em up. A twelve-inch slicing knife is my preference, but a straight razor or a Gerber mini-magnum would work just fine.
For extra decoration, I just defrosted some leftover green peppercorn sauce... homemade veal demi-glace, green peppercorns, shallots, red wine reduction... and supplemented it with the wine I used to deglaze the pan. And for the vegetabobble, I roasted some sliced Brussels sprouts along with capers, dried barberries, and diced-up preserved lemon. As Shockheaded Guy might say, those sprouts were taking a ride to Flavortown.
I suppose that to make this a completely Manly Meal, I should have preceded it with a Martini... or at least polished off a bottle of wine with it. But I did not. Instead, I had some soda water, which permitted me the luxury of a manly, yet discreet, postprandial belch.