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Old 12-06-2012, 03:01 PM   #11
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Join Date: Apr 2011
Location: Sir Francis Drake Hotel
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Steak au Poivre and Ratatouille Hash


2 tablespoons canola oil
Kosher salt
2 teaspoons coarsely ground black pepper
One 12-ounce hangar steak
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil
Ratatouille Hash:
3 tablespoons canola oil
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 zucchini, diced
3 cloves garlic, finely chopped
1 cup grape tomatoes
2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced
1/2 cup chopped fresh flat-leaf parsley


For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Sprinkle the steak on both sides with salt and crust one side of the steak with the pepper. Put the steak in the pan, pepper-side down, and cook until golden brown, 3 to 4 minutes. Flip and continue cooking to medium-rare doneness, 4 to 5 minutes longer. Remove to a plate and let rest 10 minutes.

For the vinaigrette: In a mixing bowl, combine the red wine vinegar and Dijon mustard and season with salt and pepper. Whisk lightly, then slowly stream in the extra-virgin olive oil. Fold in the basil leaves.

For the hash: Heat the canola oil in the pan, add the peppers and zucchini and cook, stirring a few times, about 2 minutes. Add the garlic and cook until the vegetables are soft, about 5 minutes. Next, add in the tomatoes and cook for 1 minute. Add the potatoes, season with salt and pepper and cook until lightly golden brown on all sides. Season with salt and pepper and transfer to a platter. Drizzle with some vinaigrette.

To serve: Slice the steak and move to a serving platter. Drizzle with some vinaigrette. Serve alongside the hash.

If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
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Old 12-07-2012, 08:26 AM   #12
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Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,957
I don't have a recipe written down for it - just in my head

thick steak slcied againest the grain thin sliced not real thin maybe 1/8'thick
place in a bowl sprinkle with cornstarch and mix add some soysauce and let set while getting everything else ready
1 lg onion sliced or diced ( I like it sliced)
1-2 Garlic minced ( depends on your garlic taste)
fresh ginger - a couple grates on a grater ( or a pinch or two or dry fresh is better)
1-2 cans of beef broth (depending if you like alot of "gravy")
1 bunch of broccoli - separted into the smaller pcs
heat your work or a cast iron pan or whatever you have
add some oil - peanut or canola i 'd say about 2-3 tablspoons
add the meat and stir it around quickly till just turn brown all over - remove from pan
and set aside
add in broccoli and stir till softenedor you can steam it ahead of time put in the end
throw in onions-garlic ginger cook till softened
put back in the beef and if steam the broccoli put that in
now add in your beef stock
now in a small bowl make a little slurry of water and cornstarch
add a little at a time a stir till you get the thickness you want add more of the slurry in needed.
add more soy sauce to your desired tasting.
sometimes I add mushrooms and thin sliced carrots
serve over cooked rice

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Old 12-07-2012, 04:28 PM   #13
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Location: Australia
Posts: 13,114
Some lovely recipes there, thanks guys
All I really need is love, but a little chocolate now and then doesn't hurt
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Old 12-07-2012, 05:03 PM   #14
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Location: Finger Lakes of NY
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Must be all the christmas baking I been doing. In my above recipe should be green peppers instead of the broccoli and don't steam them just add them when you do the onions
I must of had broccoli on the brain as it is the same as i do beef and broccoli.

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