Brandt Farms Sous Vide Hanger

recipe courtesy of Chef Jason Hensle, Executive Chef at Salt Creek Grille, Princeton, New Jersey

Serves 2 

  • 2 medallions (7 oz each) of Brandt Farms Hanger Steak
  • 1 pinch sea salt 
  • 1 sprig thyme
  • 3 slices garlic
Add above ingredients to a sealable pouch and cook Sous Vide (using vacuum-sealed plastic pouch and submerging in water bath) for 45 minutes at 136°F. Allow five minutes to rest, then grill over an open flame for two minutes on each side.
Cippolini Onion Marmalade
  • 1 cup cippolini onion, peeled 
  • 3 oz applewood smoked bacon 
  • 1 pinch chopped fresh thyme 
  • 1 pinch chopped fresh parsley
  • 1 pinch sea salt 
  • 1 pinch cracked black pepper 
  • 1 pinch sugar 
  • 1 tsp pomegranate molasses
Roast cippolini onion for approximately 15 minutes in a 350°F oven with the smoked bacon. Remove from oven and add herbs and seasonings; toss with molasses and set aside.
 
Lyonnaise Potatoes
  • 1 lb russet potatoes 
  • 1 Tbsp olive oil 2 onions, small dice 
  • 1 Tbsp chopped garlic
  • 1⁄4 cup butter 
  • 2 pinches sea salt 
  • 1 pinch pepper 
  • 1⁄2 Tbsp chopped parsley
Begin by sautéing olive oil, onions and garlic in a sauté pan over medium heat until golden brown, then set aside. Using a mandolin, slice potatoes thinly and begin to layer a small square ceramic roasting pan with the potatoes. Season with salt, pepper, onions and garlic until all potatoes have been used evenly. Sprinkle with parsley. Bake uncovered in oven at 350°F for approximately 35 minutes.
 
Cabernet Soy Reduction
  • 1 oz olive oil 
  • 1 sliced shallot 
  • 1 clove chopped garlic 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet 
  • 1 sprig rosemary
  • 1 tsp honey 
  • 1 tsp chopped ginger 
  • 1⁄4 cup low-sodium soy sauce 
  • 2 Tbsp granulated sugar
Using a heavy bottom sauce pot, caramelize shallots and garlic in olive oil. Add the J. Lohr Estates Cabernet, rosemary, honey, ginger, soy sauce and sugar, and simmer over a low flame for 25 minutes, or until reduction coats the back of a spoon. Start with a generous spoonful of marmalade on the plate, then place the steak atop the marmalade. Add the potatoes on the side and drizzle all with the Cabernet sauce. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
 
 

 

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