Hanger Steak Béarnaise – Bruno Albouze

Name: Hanger Steak Béarnaise – Bruno Albouze
Total time: 90 min
Ingredients: 1000 g Beef; 25 g Vegetable oil; 8 g Salt; 4 g Black pepper, ground; 1000 g Spinach; 300 g Tenderstem broccoli; 1200 g Bell pepper; 20 g Garlic, crushed; 10 g Thyme; 25 g Parmesan cheese, grated; 180 g White wine; 80 g Vinegar; 70 g Shallot; 4 g Peppercorn, cracked; 10 g Taragon stems, chopped; 13 g Chervil, chopped; 50 g Wine reduction, room temp; 60 g Egg; 200 g Butter; 15 g Tarragon, chopped

By Bruno Albouze · 90 min

Ingredients

Beef1000 g
Vegetable oil25 g
Salt8 g
Black pepper · ground4 g
Spinach1000 g
Tenderstem broccoli300 g
Bell pepper1200 g
Garlic · crushed20 g
Thyme10 g
Parmesan cheese · grated25 g
White wine180 g
Vinegar80 g
Shallot70 g
Peppercorn · cracked4 g
Taragon stems · chopped10 g
Chervil · chopped13 g
Wine reduction · room temp50 g
Egg60 g
Butter200 g
Tarragon · chopped15 g

Video instructions

Follow the creator's official video for the method and cooking instructions.

Watch the recipe video Open the official recipe

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Garlic Egg Cheese Bell pepper Parmesan cheese Beef Shallot Spinach

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