Hanger Steak with Teleme Gratin

Menu Part: 
Cuisine Type: 

Meat and potatoes at their best in this hearty preparation. A delectable gratin of potato and teleme cheese accompanies the seared steak and fall greens. A cabernet reduction sauce ties it all together.


3 cups heavy cream
1⁄8 tsp. nutmeg
5 medium baking potatoes
2 1⁄2 cups teleme cheese
2 tsp. butter
8 6-oz. hanger steaks
1 1⁄2 cups caramelized onion-cabernet reduction, pureed
Fall greens, such as collards, kale and mustard greens, as needed
Olive oil, as needed


1. In a bowl, combine cream and nutmeg; season with salt and pepper.

2. Peel potatoes and slice paper thin on a mandoline. Place potato slices in the bowl with cream mixture. Add teleme cheese and combine.

3. Pour potato-cheese mixture into buttered gratin dish. Bake for 2 hr. at 375° F. or until set and golden on top.

4. In a skillet, briefly sauté fall greens in olive oil; season to taste. Sear hanger steak until desired doneness and serve with potato gratin, greens and onion-cabernet reduction.

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