Behind the French Menu: Bifsteak de Hampe

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Steak de Hampe.

Photograph courtesy of Susan Lucas Hoffman

https://www.flickr.com/photos/64141731@N00/6834216274/

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 Dauphinois. Gratin 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

Photograph courtesy of Karen and Brad Emerson

https://www.flickr.com/photos/karenandbrademerson/3118473571/

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.

Photograph courtesy of Xoyos. com

https://www.flickr.com/photos/78501770@N05/7232708858/

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

Steak Frites

Photograph courtesy of Eden Hensley Silverstein

https://www.flickr.com/photos/aedenhensley/5716157098/

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:

Ail - Garlic. Garlic in French Cuisine.

Bordeaux and Bordelaise on the Menu, and Bordeaux AOC/AOP Wines on the Wine-List.

Champignons on French Menus. The Champignon de Paris, the Button Mushroom in French Cuisine. The Mushrooms of France I.

Darphin. Paillasson, Dauphine and Dauphinois on French Menus.

Échalotes - Shallots. Shallots on French Menus. Shallots are One of the Most Important Herbs in the French Kitchen

Frites or Pomme Frites - French Fries in the USA and Chips in the UK. French Fries on French Menus.

Macis and Fleur de Muscade, Mace and Nutmeg. Important Spices in French Cuisine.

Moutarde – Mustard and Dijon Mustard in French cuisine.

Onglet and Bavettes on French Menus.Steak Frites in French Cuisine.

Ordering a Steak in France, Cooked the Way you Like it.

Parmesan, the Italian Parmigiano-Reggiano is an Important Ingredient in French Cuisine.

Poivre - Peppercorns. White, Green, Black and Red Peppercorns and Grey Pepper in French cuisine and on French Menus. For hundred of years pepper was the most important spice in the world.

Thyme in France. Thym, Serpolet, Farigoule and Thym Citron, Lemon Thyme in France. Thyme. One of the most important herbs in French cuisine.

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