Name: Pepper hanger steak with peas and lettuce
Yield: 4 - 6
Ingredients: 1.1 kg hanger steak, halved lengthways and sinew removed; 2 tbsp olive oil; 1½ tbsp black peppercorns, coarsely crushed; 120 gm butter, coarsely chopped; 40 ml brandy; 200 ml chicken stock; 3 garlic cloves, thinly sliced; 2 golden shallots, thinly sliced; 250 gm peas; 1 baby cos, thinly sliced; 2 tbsp tarragon

Ingredients

1.1 kg hanger steak, halved lengthways and sinew removed

2 tbsp olive oil

1½ tbsp black peppercorns, coarsely crushed

120 gm butter, coarsely chopped

40 ml brandy

200 ml chicken stock

3 garlic cloves, thinly sliced

2 golden shallots, thinly sliced

250 gm peas

1 baby cos, thinly sliced

2 tbsp tarragon

Method

Main

1.Preheat oven to 220C. Brush steak with half the olive oil, scatter evenly with pepper, pressing to coat and season to taste with sea salt flakes.

2.Heat remaining oil in a large ovenproof frying pan over high heat. Add 40gm butter and when foaming add steak and fry until browned (about 2 minutes each side). Place pan in oven and roast steak until cooked to your liking (7-8 minutes for medium rare). Transfer steak to a tray, cover loosely with foil and rest for about 8 minutes. Meanwhile, place frying pan over medium heat and deglaze pan with brandy, scraping up pepper from the base of the pan. Add 100ml stock and reduce to a light sauce consistency (1-2 minutes). Add 40gm butter a piece at a time, whisking to combine between additions, season to taste and keep warm.

3.Heat remaining butter in a large frying pan and sauté garlic and shallot until translucent (2-3 minutes). Add peas and remaining stock, and simmer until peas are bright green (2-3 minutes). Add lettuce and tarragon, toss to combine, season to taste and serve with sliced steak and pepper sauce.

Styling by Alice Storey

Styling by Emma Knowles