1Start with 600g of various steak and 100g of fat.
2Optionally, salt the meat and leave it for a few hours or overnight in the fridge.
3Mince the meat and fat using a mincer or hand chop it.
4If not seasoned the night before, season the mix with salt now.
5Heat beef fat in a pan.
6Add the steaks to the pan and turn them as they release from the pan to build a good crust.
7Towards the end of cooking, turn the heat to low.
8Add butter, garlic, thyme, and rosemary to the pan.
9Remove the steaks and put them on to rest, optionally in a 50°C oven.
10To make the sauce, start with the flavors in the pan from the steak.
11Add finely chopped shallots and cook until translucent.
12Grate or mince in some garlic.
13Add roughly ground peppercorns and toast them off for about a minute until fragrant.
14Add a splash of cognac and flame it if desired.
15Add a good quality, low-salt beef stock.
16Follow with cream and reduce the sauce to the desired consistency.
17Strain the sauce into a smaller pan for an authentic version, or serve without straining.
18Add green peppercorns and a little bit of their brine.
19Turn off the heat.
20Add a little extra butter for glossiness if desired.
21Finish the sauce with freshly cut parsley.
22Serve the steak haché with the peppercorn sauce and homemade French fries.
23To make a burger, make a quick burger sauce with QP mayo, ketchup or tomato paste, a touch of vinegar, mustard powder, smoked paprika, ground black pepper, and salt to taste, plus some steak juices.
24Spread the burger sauce onto the base of a toasted bun.
25Place the steak burger on the bun.
26Add cheese and melt it with a blowtorch.
27Top with pickles and crispy shallots.
Ingredients
600 g various steak
100 g fat
6 g salt
beef fat
butter
garlic
thyme
rosemary
2 tbsp butter
1 medium banana finely chopped shallots
1 large clove garlic
2 tsp roughly ground peppercorns
1 tbsp cognac
200 ml beef stock
100 ml cream
1 tbsp Dijon mustard
2 tbsp fresh peppercorns
1 tsp grated horseradish
1 tbsp freshly cut parsley
QP mayo
ketchup or tomato paste
touch vinegar
mustard powder
smoked paprika
ground black pepper
salt
juices from the steak
toasted bun
cheese
pickles
crispy shallots
Equipment
mincerpanovensmaller panfine sieve
Tips
Optionally salt the meat a few hours or overnight in the fridge to dry it out and make it juicier.
Cook the steaks for medium rare when using good quality steak.
If concerned about steaks getting cold while resting, place them in a 50°C oven for up to 30 minutes.
When adding cognac to the sauce, you can flame it to burn off alcohol, but it's optional.
When making the burger, dip it in the peppercorn sauce for a "god tier flavor experience."