A classic French bistro favorite featuring hanger steak cooked quickly over high heat, served with béarnaise sauce. This video demonstrates two methods for making béarnaise—traditional whisking and sous vide—alongside wilted spinach and grilled vegetables.
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1
Prepare the wine reduction for béarnaise by combining tarragon stems, chervil, shallots, black pepper, white vinegar, and white wine. Heat on low, reducing to approximately 3 tablespoons (50g). Avoid reducing completely dry; strain through a fine sieve, pressing the solids to extract maximum flavor.
2
Make traditional béarnaise by whisking the wine reduction, salt, pepper, and egg yolks in a saucepan, moving it on and off heat until creamy. Turn off heat and gradually whisk in hot butter until fully incorporated.
3
Alternative sous vide béarnaise method: Combine wine reduction, egg yolks, salt, and diced butter in a heat-safe container. Cook at 174°C (345°F) for 45 minutes. Transfer to a narrow container and use an immersion blender until smooth and creamy.
4
Prepare grilled vegetables by cutting bell peppers, yellow squash, and zucchini into suitable pieces. Drizzle with olive oil and season with salt, pepper, thyme, and oregano. Mix gently to coat evenly; this can be prepared the day before.
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Grill the vegetables: Heat the barbecue. Place vegetables on the hot grill and cook about 10 minutes per side, depending on size and type. Alternatively, use an indoor cast iron griddle.
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Season the hanger steak by lightly coating both sides with high smoke point oil. Do not season with salt and pepper yet.
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Cook the hanger steak on a preheated cast iron griddle or barbecue until red-hot to achieve a Maillard crust. Cook 3 minutes per side for medium-rare and juicy results. Season with ground black pepper and salt immediately after searing.
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Let the steak rest for 5 minutes. Meanwhile, reheat the spinach on the hot griddle. Slice the steak against the grain and plate.
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Prepare wilted spinach by heating a large pot with olive oil, salt, and crushed garlic. Add two-thirds of the spinach and wilt in less than 60 seconds. Add remaining fresh spinach, stir for 10 seconds, and serve.
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Serve the béarnaise sauce separately in a sauce boat, or pour it under or over the meat. Accompany with grilled vegetables and wilted spinach.
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If béarnaise breaks or separates: Place the pan in the freezer for 10 minutes, then quickly whisk over heat until it returns to normal consistency.
12
Revive chilled béarnaise sauce: Start with a cold pan. Add about 1 tablespoon hot water and heat on medium-low, whisking slowly. Once it begins to open up, whisk faster until it reaches a runny mayonnaise consistency. Remove from heat.
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