Steak Haché with Peppercorn Sauce
Serves 4
Directions
- 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."
Related recipes
Country Terrine
French · Dinner
Quiche lorraine
French · Dinner
Croque au canard
French · Dinner
Quiche Saumon & Brocolis
French · Dinner
French Onion Chicken
French · Dinner
Quiche Courgette & Fêta
French · Dinner
Rigatoni crémeuses bœuf & petits pois
French · Dinner
Poulet rôti
French · Dinner
Hachis parmentier
French · Dinner
Poulet crémeux, pommes de terre rôties et haricots verts
French · Dinner
French Onion Soup
French · Dinner
Quiche à la pâte brisée
French · Dinner