At Melbourne’s France-Soir restaurant, chef Geraud Fabre puts tradition and flavour centre stage with his classic hanger steak recipe. “The technique of covering a hot steak with oil-drenched eschallots comes from the kitchen of my Bordelaise mother,” Fabre says. “It’s a tradition in the south-west of France. I continue the tradition today as the flavours are truly delicious and only achieved by this method.”
Ingredients
Method
Combine shallots and 100ml oil in a bowl and season; stand to allow flavours to develop (15 minutes).
Season steaks generously. Heat remaining oil in a large heavy-based frying pan over high heat. Cook steaks, turning once, until browned (3-4 minutes each side for medium-rare or cooked to your liking). Transfer to a plate, spoon over shallot oil and cover with an upturned bowl to rest and allow flavours to develop (10 minutes).
Thickly slice steaks. Divide steaks and fries among plates. Spoon shallot mixture and any resting juice over steaks; scatter with chives and season with pepper. Serve with potato frites and dressed mesclun on the side.
Note
Allow extra time for cooling — refer to the method for details.
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