Hanger Steak with Green Peppercorn–Dijon Cream and Pommes Purée

Steps

1. Step 1

   Put the potatoes in a large pot, cover with cold water by an inch, and add the 1 tbsp kosher salt. Bring to a boil, then lower to a steady simmer and cook until a knife slides through a chunk with no resistance, 18–20 minutes. Meanwhile, take the steaks out of the fridge, pat them dry, and season all over generously with salt and pepper.

   25 min

   • 2 hanger steaks (about 12 oz each), center membrane removed
   • kosher salt
   • black pepper
   • 2 lb Yukon Gold potatoes
   • 1 tbsp kosher salt
2. Step 2

   Drain the potatoes well and return them to the hot, dry pot for 1 minute to steam off moisture. Mash them very smooth with a masher or push them through a ricer back into the pot. Over low heat, beat in the butter a few cubes at a time, then the warm milk, until glossy and silky. Season with salt, cover, and set aside somewhere warm.

   10 min

   • 2 lb Yukon Gold potatoes
   • 6 tbsp unsalted butter
   • 2/3 cup whole milk
   • salt
3. Step 3

   Heat the oil in a heavy skillet over medium-high until it shimmers. Lay in the steaks and sear without moving them for 4 minutes, until deeply browned. Flip, add the butter and thyme, and cook 3–4 minutes more, tilting the pan and spooning the foaming butter over the meat. A thick hanger steak is medium-rare at 130°F in the center.

   8 min

   • 2 hanger steaks (about 12 oz each), center membrane removed
   • 1 tbsp neutral oil
   • 1 tbsp unsalted butter
   • 2 sprigs thyme
4. Step 4

   Move the steaks to a board or warm plate and let them rest while you make the sauce — at least 10 minutes. Don't wash the skillet.

   10 min, hands-off

   • 2 hanger steaks (about 12 oz each), center membrane removed
5. Step 5

   Crush the green peppercorns coarsely with the flat of a knife or the back of a spoon. Pour off all but about a tablespoon of fat from the skillet, set it over medium heat, and cook the shallot for 1–2 minutes until soft. Add the brandy and let it bubble down to almost nothing, scraping up the browned bits, about 1 minute.

   4 min

   • 2 tbsp green peppercorns in brine
   • 1 large shallot
   • 1/4 cup brandy or dry white wine
6. Step 6

   Pour in the stock and simmer until reduced by about half, 3 minutes. Stir in the cream, Dijon and crushed peppercorns and simmer until the sauce coats the back of a spoon, 3–4 minutes. Take the pan off the heat, swirl in the cold butter, and season with salt. Stir in any juices from the resting board.

   7 min

   • 3/4 cup beef stock
   • 2/3 cup heavy cream
   • 1 1/2 tbsp Dijon mustard
   • 1 tbsp unsalted butter
   • salt
7. Step 7

   Slice the steaks against the grain, on a slight angle, into 1/2-inch slices. Spoon the pommes purée onto warm plates, lay the steak alongside, and spoon the green peppercorn sauce over the meat.

   5 min

   • 2 hanger steaks (about 12 oz each), center membrane removed

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026