Steaks:
Hanger Steaks, C.A.B. - 6 ea
1/4 cup olive oil
Salt and pepper as needed.
Pat dry and rub with olive oil. Season steaks and sear in a cast iron skillet until desired temp is reached.
Polenta:
.75 qts chicken stock
.5 stick unsalted butter
.4 qts heavy cream
1 cup polenta
.5 tblsp minced garlic
1.5 cups grated parmesan
1 tblsp minced rosemary
1 tblsp minced parsley
1 tsp kosher salt
.5 tsp black pepper
Bring all wet ingredients to a boil and reduce heat to a simmer. Slowly add polenta, whisking constantly until fully incorporated. Reduce heat to low and add remaining ingredients and cook for ten minutes. Reserve until needed.
Rapini:
1 tblsp olive oil
1 # rapini, blanched in salted water and cooled in ice water
1 tsp minced garlic
.25 tsp red chili flakes
Salt and pepper to taste. Heat oil in a large skillet and add garlic. Toast lightly and add remaining ingredients. Heat through and season to taste. Reserve until needed.
Sauce:
1 tblsp roasted garlic cloves, minced
.5 cup yellow onion, diced
.25 cup celery, minced
2 tblsp bacon, minced
1 cup red wine
1 qt veal demi-glace
.25 tblsp minced rosemary
2 tsp minced parsley
salt and pepper to taste
1 bay leaf
Brown bacon in butter, then add celery and onions. Cook until tender, then add red wine, bay leaf, garlic and reduce by 75%. Add demi and bring to a simmer, then reduce heat to low and add remaining ingredients. Season to taste and reserve until needed.
To finish the dish, spoon 2 oz of jus into base of a large bowl, then spoon about 4 oz of polenta into the center of the plate. Top with Rapini and place steak atop and garnish. Enjoy!!!
