HANOS catering wholesale
Become a customer
Foodxperience
 
Flat iron steak with Roquefort sauce served with fine fries and Choron sauce — image

Flat iron steak with Roquefort sauce served with fine fries and Choron sauce

Flat iron steak with creamy Roquefort sauce, served with fine fries, Choron sauce, and smoked almond crumble.

Ingredients

1Shallot, finely chopped
100mlCream 35%
38gEgg yolks
2units.eetlepelWhite wine
2units.eetlepelTarragon vinegar
200gQimiQ
1units.eetlepelTomato paste
80gClarified butter, warm about 60°C
1units.theelepel
Lime, optional
Pepper and salt

1Shallot
120gRoquefort
100mlDry wine
60mlNoilly Prat
200mlDemi-glace
100mlCream (min 30%)
White pepper
Tarragon vinegar
Lemon juice
30gCold butter

Crumble of smoked almond
Beef chuck
French fries

Preparation

  1. Sauté the shallot and deglaze with tarragon vinegar and white wine. Let reduce.
  2. Strain the mixture and let cool.
  3. Mix the cooled reduction with the egg yolks.
  4. Loosen the QimiQ in a food processor with a blade.
  5. Whip and add the tomato purée, tomato concentrate, cream, and QimiQ.
  6. Add the warm clarified butter and season with pepper, salt, and optionally lime.
  7. Transfer to a siphon and keep warm at a maximum of 55–60°C.

  1. Sweat the shallot in butter.
  2. Deglaze with white wine and Noilly Prat and reduce well until syrupy.
  3. Add the demi-glace and reduce by half.
  4. Add the cream and let it simmer gently.
  5. Turn off the heat and add the Roquefort.
  6. Finish with butter and season with white pepper, tarragon vinegar or lemon juice.

  1. Season the flat iron steak with salt and pepper.
  2. Pan-fry or grill the steak on all sides until nicely browned and cooked to the desired doneness.
  3. Let the steak rest briefly and slice just before serving.
  4. Serve the sliced flat iron steak with Roquefort sauce, Choron sauce, toasted almond flakes, and thin fries.