Steak Haché
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
