# Steak Haché with Peppercorn Sauce

Steak haché, cooked like a steak and served with a rich peppercorn sauce, can also be enjoyed as a "posh burger."

- Servings: 4 servings
- Cuisine: French
- Category: Dinner
- Language: en

## 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

## Instructions

1. Start with 600g of various steak and 100g of fat.
2. Optionally, salt the meat and leave it for a few hours or overnight in the fridge.
3. Mince the meat and fat using a mincer or hand chop it.
4. If not seasoned the night before, season the mix with salt now.
5. Heat beef fat in a pan.
6. Add the steaks to the pan and turn them as they release from the pan to build a good crust.
7. Towards the end of cooking, turn the heat to low.
8. Add butter, garlic, thyme, and rosemary to the pan.
9. Remove the steaks and put them on to rest, optionally in a 50°C oven.
10. To make the sauce, start with the flavors in the pan from the steak.
11. Add finely chopped shallots and cook until translucent.
12. Grate or mince in some garlic.
13. Add roughly ground peppercorns and toast them off for about a minute until fragrant.
14. Add a splash of cognac and flame it if desired.
15. Add a good quality, low-salt beef stock.
16. Follow with cream and reduce the sauce to the desired consistency.
17. Strain the sauce into a smaller pan for an authentic version, or serve without straining.
18. Add green peppercorns and a little bit of their brine.
19. Turn off the heat.
20. Add a little extra butter for glossiness if desired.
21. Finish the sauce with freshly cut parsley.
22. Serve the steak haché with the peppercorn sauce and homemade French fries.
23. To 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.
24. Spread the burger sauce onto the base of a toasted bun.
25. Place the steak burger on the bun.
26. Add cheese and melt it with a blowtorch.
27. Top with pickles and crispy shallots.

## Equipment

- mincer
- pan
- oven
- smaller pan
- fine 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."

## Source

- Original video: https://www.youtube.com/shorts/JIPGunCAoHQ
- Recipe page: https://www.cliprecipe.com/recipe/2d3bc3d9-a9f8-4ba9-b745-d4321eed967c
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt