- 800 g veal hanger
- 20 cl hypocras wine
- salt, ground pepper
- chervil
- fresh sage
- 700 g carrots
- 700 g chayotes (christophines)
- Marinade:
200 g carrots
- 175 g onion
- 100 g shallot
- 75 g celery stalk
- 3 garlic cloves
- flat parsley
- thyme
- laurel
- 2 cloves
- 50 cl dry white wine
Difficulty: Intermediate (Level 2)
- Prepare the marinade.
- Trim the veal hanger and cut into large chunks. Marinate for at least 3 hours, preferably overnight.
- Drain the hanger, then sear in a frying pan with sunflower oil. Pat dry and keep warm.
- For the vegetable garnish, peel and dice carrots and chayotes. Boil in salted water until tender, then cool. Toss in foamy butter and season.
- Chop the chervil and sage.
- Arrange some vegetables at the bottom of a soup plate.
- Slice the hanger steak and place over the vegetables.
- Whisk the hypocras wine sauce with butter, adjust seasoning, and drizzle over the dish.
- Finish with chopped chervil and sage.
Note: Sacred grass is another name for sage.
