Instructions

Instructions

Preparation Technique

Fennel and Potato Soup

1. Pre-heat oven to 350°F
2. Pour soup into a medium-sized saucepan
3. Heat over medium heat, stirring frequently until hot
4. Warm bacon in an oven-proof dish for 2 minutes
5. When the soup is hot split between two bowls
6. Sprinkle with bacon and chopped parsley

Hanger Steak

1. Let Steak and Spring Onion Chimichurri come to room temperature for (30 minutes for steak).
2. After 30 minutes, heat sauté pan over medium-high heat until hot
3. Add two tablespoons of canola or grapeseed oil. 
4. Place steaks in pan and sear until caramelized approx 2 minutes
5. Flip and cook for an additional 2 minutes. 
6. While steak is cooking warm carrot-truffle purée over medium heat until hot and reserve warm (alternatively heat in microwave until hot).
7. Once both sides are caramelized place pan with steak in the oven and roast until internal temperature reaches 125-130°F approx. 6 minutes.
8. Remove from oven and rest for 7 minutes before slicing.
9. While steak is resting place broccolini on a sheet pan and sprinkle with salt, pepper, and olive oil. Warm until hot about 5 minutes
10. Heat Demi-glacé in a small sauté pan until hot.  (Alternatively, heat in microwave until hot)

To Plate

1. Drop half of carrot-truffle purée on 1 plate and then the other.
2. Place half of the broccolini behind the carrot-truffle purée and repeat on the second plate.
3. Slice steaks across the grain and lay on edge of the carrot purée in front of broccolini.
4. Pour demi-glacé on a plate in front of steak and spoon chimichurri on top of the meat.

Enjoy!