From episode 1 (season 1) of The Fabulous Baker Brothers.
- 1 large hanger or onglet steak (800g), butterflied and totally trimmed of sinew
- 30g butter
- Seasonal wild mushrooms
- Small bunch of parsley, chopped
- Small handful of radish, sliced
- Horseradish, freshly grated or from a jar
- 1 loaf sourdough bread, halved lengthways to give you a bread plate
- 3 cloves garlic, crushed
- 30g sherry vinegar
- Large bunch of watercress
- 1 shallot, thinly sliced
- Season the hanger steak liberally. Heat a large frying pan until it's smoking hot. Quickly brown the hanger streak really well - 2 minutes each side should be good. Add a knob of butter and spoon it over the meat. Remove the hanger from the pan and lay on top of the sourdough. Pour over the pan juices and cover with kitchen foil.
- Don’t wash the frying pan, but save it for the mushrooms. When the steak has been resting for 25 minutes, reheat the frying pan and add the butter. When melted, gently fry the chopped garlic for a minute or so.
- Then add the mushrooms and turn the heat up. Season and cook until brown and soft. Deglaze with the vinegar and add the chopped parsley.
- In a salad bowl, mix the watercress, radish and sliced shallot and add the mushrooms on top. Give it a good toss - you want the heat of the mushroom to slightly wilt the
watercress. Season to taste with salt and pepper.
- Remove the hanger from the trencher and slice thinly against the grain. Then pile the meat up back onto the trencher with the warm salad on top. Finish with horseradish.