Hanger Steak with Horse radish and Walnuts

• Makes 6 servings
• Hanger steak seasoned with creamy horseradish and melted onions emerges from its quick roasting crisp on the outside, tender and juicy inside, and infused with the flavor of the golden walnut and horseradish stuffing. The cooking juices are simple and hearty and make a lovely drizzle atop the meat.
• Try serving this with the Nutty Fresh Shell Beans (Chapter A World of Side Dishes) or Brussels Sprouts and Potatoes with Poppy Seed Dressing (Chapter A World of Side Dishes) and a Côteaux du Languedoc, such as Musardises from Domaine les Grands Costes.

INGREDIENTS:

FOR THE STUFFING:

• Lovage or celery leaves for garnish
• Fleur de sel

DESCRIPTION:

• FOR THE STUFFING:
  1. Place the olive oil and the onions in a medium skillet over medium heat and stir. Cook the onions until they are translucent through and soft, about 10 minutes, stirring frequently so they don’t turn golden. Season to taste with salt and pepper, remove from the heat, and cool.
  2. Mince the parsley.
  3. In a small bowl, mix the parsley, horseradish, and walnuts. Taste for seasoning and adjust.
  4. Cut the hanger steak crosswise into two equal portions, then slice down the center of each steak but not all the way through it (butterfly), so that you can open the steaks like a book. Spread one-third of the horseradish mixture inside each steak. Place one-third of the cooked onions atop the horseradish mixture in each hanger steak and season with pepper. Close the steaks over the filling as though you were closing a book, pushing any onions inside the steak if they threaten to ooze out.
  5. Spread the remaining third of the horseradish on top of one of the hanger steaks, season it with salt and pepper, and top it with the remaining onions. Set the other hanger steak on top, pressing the two firmly together. Tie the steaks together with kitchen string to create what looks like a beef roast.
• Preheat the oven to 450°F (230°C).
• To cook the steak:
  1. Place it in a roasting pan.
  2. Pour the wine and stock or water into the pan, add the bay leaves, and place the pan in the center of the oven.
  3. Roast until the steak is rare and tender to the touch, about 20 minutes, basting it twice and adding more stock or water to the pan if necessary. You don’t want all the liquid to cook away.
  4. Remove the bay leaves.
  5. Transfer the meat to a cutting board and keep it warm by covering it with an aluminum foil tent.
• To make the sauce:
  1. Place the roasting pan over medium heat and bring the cooking juices to a boil. (If there aren’t many juices, add ½ cup [125ml] wine to the pan).
  2. Boil just until the juices have reduced to a light syrup.
  3. Correct the seasoning, and whisk in the butter.
  4. Strain the sauce into a pitcher or a bowl.
• Remove the strings from the steak and cut it into ½-inch (1.25-cm) thick slices.
• To serve:
  1. Place three lovage or celery leaves in the center of each of six warmed plates.
  2. Arrange two slices of beef atop the leaves, then drizzle the slices with the reduced cooking juices.
  3. Season with fleur de sel and serve with any remaining juices on the side.

Note: Hanger steak—a long, thin, lusciously flavored and textured piece of beef—is called onglet in French. The roasting time is short, so that the meat remains rare. If you prefer your beef more well done, roast as directed and let it rest for a longer time. If you prefer more of a horseradish bite, use regular horseradish rather than creamy.