onglet with Provençal sauce
Ingredients
4 persons
- 2 tabs
- 1 horse riding
- 2 cloves garlic
- 1 rode paprika
- 1 yellow bell pepper
- 2 sprigs of thyme
- 1 tablespoon paprika powder
- 2 teaspoons sugar
- 1 teaspoon of Herbes de Provence
- 1 can ELVEA diced tomatoes with basil
- 100 milliliters of water
- 2 teaspoons balsamic vinegar
- olive oil
- 400 grams of potatoes
- 1 tablespoon butter
Preparation
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1
Cut the onion and bell pepper into a fine brunoise (dice). Put the olive oil in the pan. You can use a fair amount. Let it sauté on low heat. Add the thyme. After 10 minutes, add the sugar and paprika powder. Deglaze 2 minutes later with balsamic vinegar and add the diced tomatoes along with the water. Let it simmer on low heat for 20 minutes.
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2
Boil salted potatoes until done. Drain and let steam dry briefly. Then, fry until crispy in a generous splash of olive oil. Season the potato wedges with pepper and salt.
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3
Pat the meat completely dry. Season with pepper and salt. Fry for about 1 minute on both sides and add a knob of butter at the end for flavor. Let rest for half a minute and slice into fine slices.
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4
Serve the hanger steak with the potato wedges and the sauce.
