Steak Haché with Peppercorn Sauce

Ingredients

• 600 g steak (A mixture of sirloin, ribeye, and braising steak is mentioned in the transcript; cut up, minced, and formed into steaks. Dry-brine overnight or for a few hours, as described.)
• 100 g beef fat (Used with the steak when mincing; the author describes it as about another 100 g.)
• 6 g salt (Keep salt to 1% of the steak weight; include the dry-brining salt in this total.)
• tallow (For cooking the steak; amount not stated.)
• 2 tbsp butter (For the sauce; add to the pan used for the steak.)
• 1 banana shallot (Medium; finely diced for the sauce. The transcript also mentions finely chopped shallots.)
• 1 clove garlic (Large; mince or crush.)
• 2 tsp peppercorns (Roughly crushed; for the sauce.)
• 1 tbsp cognac (Flame in the pan to burn off some of the alcohol.)
• 200 ml beef stock
• 100 ml double or whipping cream (The description lists double or whipping cream; the transcript says cream.)
• 1 tbsp Dijon mustard
• 2 tbsp fresh peppercorns (Optional (“if using”); transcript says they were added with a little brine.)
• 1 tsp horseradish (Grated; optional, described as fresh horseradish.)
• 1 tbsp parsley (Fresh and finely chopped; transcript says it was added after straining.)
• brine (A little, used with the fresh peppercorns according to the transcript; amount not stated.)
• garlic (For basting the steak with butter, as stated in the transcript; amount not stated.)
• rosemary (For basting the steak, as stated in the transcript; amount not stated.)
• thyme (For basting the steak, as stated in the transcript; amount not stated.)
• bread (Serving variation mentioned in the transcript: bread with sauce, cheese, pickles, and crispy shallots; amounts not stated.)
• cheese (Serving variation mentioned in the transcript; type and amount not stated.)
• pickles (Serving variation mentioned in the transcript; amount not stated.)
• crispy shallots (Serving variation mentioned in the transcript; amount not stated.)
• French fries (Homemade, served alongside according to the transcript; amount not stated.)

Steps

1. 1

   Cut up the steaks and mince them together with the beef fat. Form the mixture into steak-shaped portions.

2. 2

   Season the steak mixture with salt, keeping the total salt to 1% of the steak weight; for 600 g steak, the description gives 6 g salt. Dry-brine for a few hours or overnight, as described.

3. 3

   Heat tallow in a pan and cook the formed portions as steaks, aiming for medium-rare. The source does not give a cooking time or exact temperature.

4. 4

   When the steaks are ready, add butter, garlic, rosemary, and thyme to the pan. Baste the steaks with the melted butter and aromatics, then rest them before making the sauce.

5. 5

   After cooking the steak, add the measured butter for the sauce to the pan and heat gently until it browns slightly.

6. 6

   Add the finely diced shallot and cook for about 1 minute, until translucent.

7. 7

   Add the minced or crushed garlic to the pan.

8. 8

   Add the roughly crushed peppercorns and toast them for about 1 minute.

9. 9

   Add the cognac and flame it to burn off some of the alcohol. Use care when igniting the spirit.

10. 10

    Add the beef stock and reduce it by half.

11. 11

    Add the cream and Dijon mustard, then reduce until glossy and the spatula leaves a trace through the sauce. The description specifies about 10 minutes for reducing the sauce.

12. 12

    If using, add the fresh peppercorns with a little brine.

13. 13

    Optionally grate in the fresh horseradish.

14. 14

    Pass the sauce through a fine sieve if desired; the author says it can also be served unstrained.

15. 15

    Stir in the finely chopped parsley after straining, as described in the transcript.

16. 16

    Serve the steak haché with the peppercorn sauce and homemade French fries. The transcript also mentions a serving variation on bread with sauce, cheese, pickles, and crispy shallots.

Notes

The source provides two descriptions of the sauce sequence: the written recipe says add stock, cream, and mustard together, then reduce for 10 minutes; the transcript describes reducing stock by half before adding cream and reducing again. The transcript additionally mentions steak basting aromatics, peppercorn brine, parsley, homemade fries, and a bread-based serving variation. Amounts and precise cooking temperature/time for the steak are not provided; its chosen medium-rare doneness is stated.

Nutrition per serving

• main
• French
• steak
• peppercorn sauce
• pan-cooked
• high-protein
• gluten-free (without bread variation)