Hanger au poivre, also known as hangar steak with black pepper sauce, is a popular French dish loved by meat lovers around the world. This delicious beef-based dish is known for its simple yet flavorful blend of ingredients that have become a staple in many fine dining restaurants.
This article aims to explore the origin of hanger au poivre, its unique flavor profile, the ingredients required, and how to cook this mouth-watering dish at home. Whether you are a seasoned cook looking to expand your culinary skills or someone interested in trying out new, flavorful dishes, this article has got you covered. So, let’s dive into the world of hanger au poivre and discover what makes it so special!
The Origins of Hanger Au Poivre: A French Classic
Hanger au Poivre, sometimes also referred to as steak au poivre, is a classic French dish made with hanger steak coated in cracked black peppercorns, seared to perfection, and served with a creamy, peppercorn sauce. The origins of hanger au poivre can be traced back to the famous French chef Paul Bocuse, who is credited with bringing the dish to the forefront of French cuisine in the 1960s.
Hanger steak was considered a cheaper, less desirable cut of meat before Bocuse got his hands on it. But he saw its potential and created a dish that quickly became a staple in French bistros and brasseries. Today, hanger au poivre continues to be popular in French cuisine and is often seen on menus around the world. Its simplicity and bold flavors have made it a favorite among meat lovers and food enthusiasts alike.
Why Hanger Steak Is the Perfect Choice for Au Poivre
Hanger steak is the perfect choice for au poivre due to its rich, beefy flavor and tender texture. The hanger steak’s flavor comes from the amount of marbling it has. Marbling is the fat found within the steak that melts during cooking and adds flavor, moisture, and tenderness. The hanger is a relatively lean cut but still with some marbling, which makes it tender and juicy. This steak makes an excellent choice for au Poivre, as the flavors of the sauce and beef are perfectly balanced.
The hanger steak is also an affordable cut of meat, which makes it popular among meat lovers. It is not as tender as filet mignon, but it has a solid, chewy texture that suits many dishes, including different methods of cooking. This cut is from the diaphragm muscle, which is located between the rib and the loin area. Due to its location, the hanger has a unique shape, with a thick end and a thin end, which means it cooks unevenly. But even with its uneven shape, the hanger steak is a forgiving cut.
How to Cook Hanger Au Poivre Like a Pro
Hanger Au Poivre is a succulent French beef dish, characterized by its rich and distinct flavors obtained from the black pepper seasoning. To cook it like a professional chef, start by seasoning the meat with freshly ground black pepper and salt. Heat up a skillet with some oil until vey hot and then sear the hanger steak for about four minutes, allowing it to cook without touching it until you get the desired crust.
When you see that the crust has formed, flip the hanger steak to the other side and repeat with the same time. Once both sides are done, remove the steak from the skillet and throw in some butter and mirepoix, which is a blend of diced onions, carrots, and celery. Cook for four minutes, then add your brandy and beef broth. At this stage, you can add some cream to thicken the sauce and intensify the taste, and your delicious Hanger Au Poivre is ready to be served.
The Key Ingredients in Hanger Au Poivre: Peppercorns and Cream
Peppercorns and cream are two essential ingredients in hanger au poivre, a classic French dish that translates to “peppered hanger steak.” Black peppercorns are used to create the signature peppery crust on the steak, and their bold, spicy flavor adds depth and complexity to the dish. It is important to use freshly ground peppercorns for optimal flavor and aroma.
Cream, on the other hand, adds richness and a silky texture to hanger au poivre. It is often added to the pan sauce that accompanies the steak, along with any leftover pan drippings and brandy. The cream helps to mellow out the heat from the peppercorns and creates a luxurious sauce that pairs perfectly with the tender, juicy steak. Overall, the combination of peppercorns and cream is what makes hanger au poivre a decadent and indulgent dish that is perfect for special occasions or a fancy dinner at home.
Tips for Pairing Hanger Au Poivre with Wine
When it comes to pairing wine with Hanger Au Poivre, there are a few things you’ll want to keep in mind. The dish itself is quite rich and full-bodied, thanks to the flavorful marinade and peppercorn crust. As a result, you’ll want to look for wines that are equally bold and full-bodied to stand up to the dish and complement its flavors.
One popular option is a big, fruity red wine like a Cabernet Sauvignon or Syrah. These wines have plenty of tannins and acidity to help them cut through the richness of the Hanger Au Poivre, while also complementing the dish’s complex flavors. If you prefer a lighter wine, consider a Pinot Noir or even a dry rosé. Just make sure the wine has enough acidity and flavor to stand up to the dish without being overwhelmed.
Variations on Hanger Au Poivre: From Classic to Creative
Hanger Au Poivre is a classic French dish that is made by searing a hanger steak and serving it with a creamy peppercorn sauce. This dish has become a popular menu item in restaurants all over the world. However, chefs have been experimenting with different variations of the dish to make it more creative and unique.
One of the most popular variations of Hanger Au Poivre is the addition of different spices and herbs to the peppercorn sauce. Chefs are now adding ingredients like cumin, coriander, and rosemary to the sauce to give it a unique flavor and aroma. In addition, some chefs are also experimenting with different cuts of meat, like pork or chicken, to make their version of the dish. These variations on the classic dish are a great way for chefs to showcase their creativity and offer customers something new and exciting.
Serving Hanger Au Poivre: Side Dishes and Presentation Ideas
When it comes to serving hanger au poivre, you want to choose complementary side dishes. Popular choices include roasted vegetables such as garlic mashed potatoes, green beans, and roasted Brussels sprouts. A simple salad with a tangy vinaigrette also pairs well with this flavorful dish.
In terms of presentation, hanger au poivre can be served on a bed of creamy mashed potatoes or nestled next to a serving of green vegetables. Garnishing the dish with fresh parsley or thyme adds a pop of color and freshness. Don’t forget to pour any remaining au poivre sauce over the steak before serving for an extra burst of flavor. With these side dishes and presentation ideas, your hanger au poivre dish will be sure to impress your guests.
Conclusion
Hanger Au Poivre is a classic French dish that combines the flavors of tender hanger steak with a rich, peppercorn sauce. The dish has gained popularity in recent years as more people discover the unique cut of meat and the deliciously complex flavors of the sauce.
While Hanger Au Poivre may seem daunting to make at home, it is actually a relatively simple dish that can be made with just a few ingredients. With the right technique and a little practice, anyone can enjoy this traditional French dish in the comfort of their own home. Whether you’re a seasoned home cook or just starting out, Hanger Au Poivre is a dish that is sure to impress both yourself and your dinner guests.