Difficulty: Intermediate (3/5)
Prepare the sauce base: Quickly sear the veal hanger steaks in a hot pan without fully cooking them. Deglaze, drain, and reserve. In the same pan, add crushed tomato concentrate, thyme, and crushed garlic. Sweat the mixture, then deglaze with Hypocras wine. Reduce, add veal stock and bouquet garni. Simmer gently until reduced by three-quarters. Strain, decant, and set aside.
Prepare the brunoise: Peel Jerusalem artichokes and carrots, cut into small dice. Blanch in boiling salted water, drain, then sauté in foamy butter. Season with salt and pepper. Set aside.
Sear the whole hanger steaks in a little sunflower oil, drain, and slice into cutlets.
Warm the sauce in a sauté pan, season with salt and pepper, and mount with butter off the heat.
Plate using a 10 cm ring mold for the brunoise at the top. Arrange the sliced hanger steak below and coat with sauce. Finish with a grind of maniguette and fresh chervil.
Hypocras Wine: Boil the red wine, add raspberry cream, spices, split and scraped vanilla beans. Infuse over low heat. Strain, pressing ingredients, and reserve. Adjust acidity with honey if needed.
