Steak Haché

Name: Steak Haché
Yield: 1 servings
Cuisine: French
Ingredients: 250 g ground beef high fat, ground or finely chopped; salt; 1 splash beef fat; 2 whole garlic clove; 2 sprig thyme; 2 sprig rosemary; 20 g butter; 1 whole shallot finely diced; 1 whole garlic clove crushed; 1 few twists black pepper; 1 knob butter; 1 splash brandy; 150 ml beef stock; 30 ml double cream; 1 splash sherry vinegar; 2-3 tsp green peppercorn; 1 tsp butter cold; 1 pinch sea salt

Serves 1

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Steak Haché

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Serves 1

Directions

1Shape your patty and season generously with salt.
2Heat your pan with some beef fat and carefully lay in the patty.
3Allow a crust to form then flip it over and repeat the process.
4Turn the heat down and add the garlic, herbs and butter then baste well, then rest. Pour over the butter onto the patty.
5Using the same pan add the shallots, garlic and black pepper with a little butter.
6When softened add the brandy and flame off the alcohol then add the beef stock and cream reduce to a saucing consistency.
7Finish with the green peppercorns, splash of sherry vinegar, stirring in the cold butter and a pinch of salt if needed.
8Serve the patty covered in the sauce, top with chopped chives and serve with fries.

Ingredients

250 g ground beef, high fat, ground or finely chopped
salt
1 splash beef fat
2 whole garlic clove
2 sprig thyme
2 sprig rosemary
20 g butter
1 whole shallot, finely diced
1 whole garlic clove, crushed
1 few twists black pepper
1 knob butter
1 splash brandy
150 ml beef stock
30 ml double cream
1 splash sherry vinegar
2-3 tsp green peppercorn
1 tsp butter, cold
1 pinch sea salt

Steak Haché

Steak Haché

Directions

Ingredients

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