Hanger Steak And Mashed Potatoes

This summer, you don't have to hire a professional party planner to impress your guests.

The Early Show contributor Colin Cowie offers three menu options that will surely delight your guests.

Click on the red links to get the other menu options and recipes.
Option 2 and

Here is Menu Option No.1:
Hanger Steak with sautéed shallots
Steamed asparagus (peeled)
Baguette of bread
Baby arugula salad
Apple Tarte Tatin with vanilla ice cream

The following are the recipes:

Hanger Steak with shallots
Makes 6 servings

Ingredients:
1 tablespoon vegetable oil
Six 7-ounce hanger steaks
Salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Method:

1. Heat a large heavy-bottomed sauté pan or skillet over high heat; then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them. Six minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium, and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
2. Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining tablespoon of butter; then stir in the chopped parsley.

Ingredients:
3 pounds russet potatoes, peeled and quartered
1 tablespoon oil
5 garlic cloves, with skin on
5 tablespoons butter
2 cups hot milk
Salt and freshly ground black pepper

Method:

1. Drop the potatoes into a large pot of boiling, salted water. When the water returns to a boil, reduce heat to medium and cook until the potatoes are tender when tested with a fork, about 20 minutes
2. Meanwhile, in a small skillet, heat the oil over medium-low heat. Add the garlic and sauté, stirring frequently, until soft and browned all over. Set aside.
3. Drain the potatoes thoroughly. Add the garlic, butter and hot milk and blend with a potato masher until almost smooth. Season with salt and pepper to taste.

Apple Tarte Tatin
Serves 6 to 8

Ingredients:
1 cup sugar
3 pounds small pippin apples, halved, cored and peeled
1/4 pound butter, softened
Shortcrust pastry
Vanilla ice cream

Method:

1. Preheat the oven to 425 degrees
2. Grease a 9-inch ovenproof skillet. Sprinkle 1/3 cup of the sugar over bottom. Pack the apples tightly in the pan in an upright fashion. Sprinkle with the remaining sugar. Cut the butter into small pieces and add to the apples.
3. Place the pan over medium heat and cook until the bottom is lightly caramelized, about 20 minutes. Transfer to the oven and bake about 10 minutes longer. Remove from oven.
4. Meanwhile, on a lightly floured board, roll out the shortcrust pastry to form a 10-inch circle. Top the apples with the pastry, so the edges overhang and the dough settles onto the apples. Trim any excess pastry by pressing the edges with a rolling pin.
5. Return the pan to the oven and bake until the pastry is well browned, about 20 minutes.

Shortcrust Pastry
Makes 1 pie shell

Ingredients:
1/4 pound butter, softened
1/3 cup superfine sugar
1 egg
2 cups all-purpose flour
2 dashes of salt

Method:

1. In a medium bowl, cream the butter with the sugar. Add the egg and beat well. Add the flour and salt and beat until a smooth dough is formed.
2. Lightly knead on a floured board until the dough is elastic and smooth. Pat into a disk, wrap in plastic, and chill for at least 2 hours, or freeze as long as 2 weeks.