Steak haché frites 2.0

Serves 5
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Directions

  1. 1Cut the potatoes into large fries, and dry well.
  2. 2Cut the potatoes into large fries, and dry well.
  3. 3Cut the potatoes into large fries, and dry well.
  4. 4Fry the potatoes in oil at 150 degrees Celsius for 5-6 minutes.
  5. 5Fry the potatoes in oil at 150 degrees Celsius for 5-6 minutes.
  6. 6Fry the potatoes in oil at 150 degrees Celsius for 5-6 minutes.
  7. 7Drain the potatoes and put them in the freezer.
  8. 8Drain the potatoes and put them in the freezer.
  9. 9Drain the potatoes and put them in the freezer.
  10. 10Mix 800 gr of ground beef with 1 egg, 50 gr of breadcrumbs, 2 tablespoons of fresh parsley, 1 teaspoon of mustard powder, 1 tablespoon of ketchup, 1 clove of garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of cayenne pepper.
  11. 11Mix 800 gr of ground beef with 1 egg, 50 gr of breadcrumbs, 2 tablespoons of fresh parsley, 1 teaspoon of mustard powder, 1 tablespoon of ketchup, 1 clove of garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of cayenne pepper.
  12. 12Mix 800 gr of ground beef with 1 egg, 50 gr of breadcrumbs, 2 tablespoons of fresh parsley, 1 teaspoon of mustard powder, 1 tablespoon of ketchup, 1 clove of garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of cayenne pepper.
  13. 13Form the steaks that will weigh between 150 and 200 gr.
  14. 14Form the steaks that will weigh between 150 and 200 gr.
  15. 15Form the steaks that will weigh between 150 and 200 gr.
  16. 16Cut 200-300 gr of Paris mushrooms in half and chop 80 gr of shallots finely.
  17. 17Cut 200-300 gr of Paris mushrooms in half and chop 80 gr of shallots finely.
  18. 18Cut 200-300 gr of Paris mushrooms in half and chop 80 gr of shallots finely.
  19. 19Melt a tablespoon of butter accompanied by a tablespoon of vegetable oil in a pan.
  20. 20Melt a tablespoon of butter accompanied by a tablespoon of vegetable oil in a pan.
  21. 21Melt a tablespoon of butter accompanied by a tablespoon of vegetable oil in a pan.
  22. 22Place the steaks in the pan.
  23. 23Place the steaks in the pan.
  24. 24Place the steaks in the pan.
  25. 25After 3 minutes, flip the steaks. Saute for 2 minutes on the other side.
  26. 26After 3 minutes, flip the steaks. Saute for 2 minutes on the other side.
  27. 27After 3 minutes, flip the steaks. Saute for 2 minutes on the other side.
  28. 28Remove steaks from the pan.
  29. 29Remove steaks from the pan.
  30. 30Remove steaks from the pan.
  31. 31Add shallots, 20 gr of butter and the cut mushrooms to the pan. Season with a pinch of salt and a pinch of pepper.
  32. 32Add shallots, 20 gr of butter and the cut mushrooms to the pan. Season with a pinch of salt and a pinch of pepper.
  33. 33Add shallots, 20 gr of butter and the cut mushrooms to the pan. Season with a pinch of salt and a pinch of pepper.
  34. 34Add a generous tablespoon of wheat flour.
  35. 35Add a generous tablespoon of wheat flour.
  36. 36Add a generous tablespoon of wheat flour.
  37. 37Add a pressed clove of garlic and a tablespoon of tomato paste.
  38. 38Add a pressed clove of garlic and a tablespoon of tomato paste.
  39. 39Add a pressed clove of garlic and a tablespoon of tomato paste.
  40. 40Deglaze with 50 cl of broth and add a sprig of thyme.
  41. 41Deglaze with 50 cl of broth and add a sprig of thyme.
  42. 42Deglaze with 50 cl of broth and add a sprig of thyme.
  43. 43Let this sauce simmer over medium heat for 5 minutes.
  44. 44Let this sauce simmer over medium heat for 5 minutes.
  45. 45Let this sauce simmer over medium heat for 5 minutes.
  46. 46Place the steaks in the sauce and simmer covered for 10-15 minutes on medium-low heat.
  47. 47Place the steaks in the sauce and simmer covered for 10-15 minutes on medium-low heat.
  48. 48Place the steaks in the sauce and simmer covered for 10-15 minutes on medium-low heat.
  49. 49Fry the previously cooked potatoes in oil at 180 degrees Celsius.
  50. 50Fry the previously cooked potatoes in oil at 180 degrees Celsius.
  51. 51Fry the previously cooked potatoes in oil at 180 degrees Celsius.
  52. 52Drain and place on absorbent paper. Season with salt.
  53. 53Drain and place on absorbent paper. Season with salt.
  54. 54Drain and place on absorbent paper. Season with salt.
  55. 55Plate the steak with the sauce and the fries. Garnish with a little fresh chives.
  56. 56Plate the steak with the sauce and the fries. Garnish with a little fresh chives.
  57. 57Plate the steak with the sauce and the fries. Garnish with a little fresh chives.

Ingredients

  • 800 gr boeuf haché
  • 800 gr boeuf haché
  • 800 gr boeuf haché
  • 1 oeuf
  • 1 oeuf
  • 1 oeuf
  • 50 gr chapelure
  • 50 gr chapelure
  • 50 gr chapelure
  • 2 CAS persil frais
  • 2 CAS persil frais
  • 2 CAS persil frais
  • 1 CAC moutarde en poudre
  • 1 CAC moutarde en poudre
  • 1 CAC moutarde en poudre
  • 1 CAS ketchup
  • 1 CAS ketchup
  • 1 CAS ketchup
  • 1 gousse d'ail
  • 1 gousse d'ail
  • 1 gousse d'ail
  • 0.5 CAC sel
  • 0.5 CAC sel
  • 0.5 CAC sel
  • 0.25 CAC poivre
  • 0.25 CAC poivre
  • 0.25 CAC poivre
  • 0.5 CAC piment de Cayenne
  • 0.5 CAC piment de Cayenne
  • 0.5 CAC piment de Cayenne
  • 5 echalottes
  • 5 echalottes
  • 5 echalottes
  • 250 gr Champignons
  • 250 gr Champignons
  • 250 gr Champignons
  • 30 gr beurre
  • 30 gr beurre
  • 30 gr beurre
  • 1 CAS huile vegetale
  • 1 CAS huile vegetale
  • 1 CAS huile vegetale
  • 1 CAS farine
  • 1 CAS farine
  • 1 CAS farine
  • 1 CAS tomate concentrée
  • 1 CAS tomate concentrée
  • 1 CAS tomate concentrée
  • 1 gousse d'ail
  • 1 gousse d'ail
  • 1 gousse d'ail
  • pinch sel
  • pinch sel
  • pinch sel
  • pinch poivre
  • pinch poivre
  • pinch poivre
  • 1 branche thym
  • 1 branche thym
  • 1 branche thym
  • 50 cl bouillon
  • 50 cl bouillon
  • 50 cl bouillon
  • ciboulette
  • ciboulette
  • ciboulette
  • 3 pommes de terre
  • 3 pommes de terre
  • 3 pommes de terre