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Saturday, July 8, 2017

Steak de Hampe - A Flavorful French Cut of Beef With no Corresponding USA or UK Cut to Compare With.

Behind the French Menu
Bryan G. Newman

Steak de Hampe.  

Many French cuts of meat may have no exact US or UK equivalents, and  Steak de Hampe, is one of those.  French chefs will tell you that the hampe is a flavorful steak with a little more fat than a flank steak, the French onglet. Butchers consider it part of the US tri-tip and in the UK part of the flank.   Steak or Bifteck de Hampe is a favorite cut for France’s great Steak Frites.

Steak de Hampe on French menus:

 Steak de Hampe de Boeuf et Gratin Dauphinois – A  hampe steak served with Gratin DauphinoisGratin Dauphinois is baked sliced potatoes cooked in milk and cream, flavored with nutmeg, garlic, thyme, and shallots and then browned under the grill usually with Gruyere or Parmesan cheese.

Gratin Dauphinoise
Steak de Hampe Sauce au Poivre – A hampe steak prepared with a pepper sauce. Nearly all pepper steaks are made with green peppercorns.  Green peppercorns are usually the pepper of choice for a steak au poivre, a pepper steak. Black pepper can override the flavor of the steak.

Steak au Poivre.
Hampe de Boeuf Grillée,  Frites –  A grilled hampe steak served with French fries, UK chips; this a classic Steak Frit  

Steak Frites

La Hampe de Bœuf Grillée, Sauce Bordelaise, Poêlée De Pommes De Terre Et Champignons – A grilled hampe steak served with a Sauce Bordelaise accompanied by potatoes fried with button mushrooms.  Sauce Bordelaise is made with a veal stock, a Bordeaux red wine, butter, shallots, and herbs.
Hampe de Veau Grillée, Sauce aux Deux Moutardes au Thym – A grilled hampe veal steak prepared with a sauce made from two different mustards and thyme.  
Hampe steaks will have been marinated in red wine for 24 hours before being lightly fried or grilled. This cut is never prepared well done; it will be tough and shriveled.  If you only eat well-done steaks order an entrecote.

To order a steak in France cooked the way you like it click here.

Connected posts:



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Bryan G. Newman

Behind the French Menu
Copyright 2010, 2017.

For information on the unpublished book behind this blog contact Bryan Newman

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