- 360 Grams Hanger Steak
- 180 Grams Baby Spinach
- 2 Garlic Clove
- 1 Lemon
- 1 Shallot
- 2 Potatoes (Large)
- 1 Tablespoons Dijon Mustard
- 1 Teaspoons Horseradish
- 0.33 Cups Sour Light Cream
Prepare the ingredients:
Preheat oven to 250°C. Wash the fresh produce. Pat dry steak with paper towel. Thinly slice garlic. Zest lemon, then halve. Peel shallot and thinly slice. Halve potatoes then cut into 1cm wide frites.
On a baking sheet, toss potato with 1½ tablespoons olive oil, salt, and pepper. Bake until crisp on outside and tender inside, about 20 minutes.
While frites bake, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season steak on both sides with salt and pepper. When oil is shimmering, add steak and sear until browned on outside and medium rare, 2-3 minutes per side. Remove steak from pan, reserving juices, and set aside to rest for 5 minutes.
Heat 1 tablespoon olive oil in a small pan or pot over medium heat. Add shallot and cook until soft, about 3 minutes. Add mustard, horseradish, and sour cream. Stir to combine. Cook until warmed through, about 1 minute. Taste and add salt and pepper as needed. Remove pan from heat and set aside.
While sauce cooks, heat 1 tablespoon olive oil in a separate large pan over medium heat. When oil is shimmering, add garlic and cook until fragrant, about 30 seconds. Add spinach and 1 squeeze of lemon juice. Cook until wilted, 1-2 minutes. Stir in zest. Taste and add salt and pepper as needed. Remove pot from heat. Discard remaining ½ lemon.
You plate it:
Cut steak against the grain into 1cm slices. Divide steak, frites, and spinach evenly between plates. Spoon the white sauce over steak and serve. Enjoy!