Serves 5
Directions
- 1Cut the potatoes into large fries, and dry well.
- 2Fry the potatoes in oil at 150 degrees Celsius for 5-6 minutes.
- 3Drain the potatoes and put them in the freezer.
- 4Mix 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.
- 5Form the steaks that will weigh between 150 and 200 gr.
- 6Cut 200-300 gr of Paris mushrooms in half and chop 80 gr of shallots finely.
- 7Melt a tablespoon of butter accompanied by a tablespoon of vegetable oil in a pan.
- 8Place the steaks in the pan.
- 9After 3 minutes, flip the steaks. Saute for 2 minutes on the other side.
- 10Remove steaks from the pan.
- 11Add shallots, 20 gr of butter and the cut mushrooms to the pan. Season with a pinch of salt and a pinch of pepper.
- 12Add a generous tablespoon of wheat flour.
- 13Add a pressed clove of garlic and a tablespoon of tomato paste.
- 14Deglaze with 50 cl of broth and add a sprig of thyme.
- 15Let this sauce simmer over medium heat for 5 minutes.
- 16Place the steaks in the sauce and simmer covered for 10-15 minutes on medium-low heat.
- 17Fry the previously cooked potatoes in oil at 180 degrees Celsius.
- 18Drain and place on absorbent paper. Season with salt.
- 19Plate the steak with the sauce and the fries. Garnish with a little fresh chives.
Ingredients
- 800 gr boeuf haché
- 1 oeuf
- 50 gr chapelure
- 2 CAS persil frais
- 1 CAC moutarde en poudre
- 1 CAS ketchup
- 1 gousse d'ail
- 0.5 CAC sel
- 0.25 CAC poivre
- 0.5 CAC piment de Cayenne
- 5 echalottes
- 250 gr Champignons
- 30 gr beurre
- 1 CAS huile vegetale
- 1 CAS farine
- 1 CAS tomate concentrée
- 1 gousse d'ail
- pinch sel
- pinch poivre
- 1 branche thym
- 50 cl bouillon
- ciboulette
- 3 pommes de terre
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