Imported from YouTube
Steak Haché with Peppercorn Sauce and Shoestring Fries
A French-inspired chopped steak made from beef, seasoned simply and cooked like a steak, then finished with foaming butter, thyme, garlic, and rendered beef fat. It is served on fried bread with a creamy peppercorn sauce, confit garlic, and crisp shoestring fries.
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Ingredients
- beef picanha or ground beef (Picanha is trimmed from the rump and hand-chopped, or use pre-ground beef.)
- Maldon salt (Used to bind and season the beef, with additional salt for finishing.)
- beef fat (Rendered from beef and used to confit garlic, finish the steak, and flavor the dish.)
- garlic cloves (Cook whole with the skins on in beef fat; some is added to the sauce later.)
- black peppercorns (Cracked by hand and used in the beef seasoning and sauce.)
- white peppercorns (One of three peppercorns used for the peppercorn sauce.)
- red peppercorns (One of three peppercorns used for the peppercorn sauce.)
- shallot (Finely diced for the pan sauce.)
- potatoes (Cut into thin julienne strips; peeling is optional.)
- water (Used to soak the cut potatoes and remove surface starch.)
- butter (Used for basting the steak and starting the pan sauce.)
- thyme (Added during the final steak basting.)
- brandy (Used to deglaze the pan; the alcohol is burned off.)
- beef stock (Added to the peppercorn pan sauce.)
- cream (Added after the stock has reduced; the sauce is reduced until glossy.)
- brined peppercorns (Softened, blanched, pickled peppercorns, added with some of their liquid.)
- Dijon mustard (Added to finish the sauce.)
- sherry vinegar (Added for freshness to the sauce.)
- lemon juice (Added at the end for freshness.)
- tarragon (Chopped and added as a fresh herb.)
- parsley (Chopped and added as a fresh herb.)
- brioche or white bread (Used as a base and toasted in the steak pan to absorb the fond and juices.)
Steps
- 1
If using picanha, remove it from the bone and seam out the picanha. Slice the meat thinly, turn the slices, and chop through them again until the beef has a fine but slightly coarse hand-chopped texture. Alternatively, begin with ground beef.
- 2
Bind the beef with a little Maldon salt and pepper. Mix until homogeneous, then divide it into rough balls and shape them into patties by hand or with a ring cutter.
- 3
Chill the patties in the refrigerator if possible. They may be cooked immediately, but they hold together better when cooked from fridge-cold.
- 4
Render beef fat in a pan. Add the whole garlic cloves with their skins left on and cook gently for a long time until completely soft and melting, while the skins protect the garlic from drying out.
- 5
Remove the soft garlic cloves from the rendered fat. Reserve a small amount of the garlic-infused beef fat for finishing the steak and the fries.
- 6
Crack the black, white, and red peppercorns by hand, leaving them fairly chunky. The freshly cracked peppercorn mixture will form the pepper base of the sauce.
- 7
Cut the potatoes into thin julienne strips. Leave the skins on if desired, then place the strips immediately into a bowl of water to wash away surface starch. Keep them in the water until ready to fry.
- 8
Remove the patties from the refrigerator and season the outside with a little fine salt and a good amount of pepper, taking into account that the beef was already seasoned inside.
- 9
Heat a pan well and lay in the patties. Press them lightly to maximize contact with the pan while preserving their shape. Cook until a well-browned crust develops, then turn them after approximately 3 minutes.
- 10
While the patties cook, remove the potato strips from the water and allow them to dry slightly.
- 11
Heat frying oil to about 170°C / 340°F. Fry the dried shoestring potatoes until crisp, then remove them from the oil.
- 12
Turn the heat down under the steak pan, add foaming butter, and baste the patties. Add thyme and a little more garlic during the final basting. Continue until the crust is deeply caramelized and the center reaches about 55°C / 131°F, then remove the patties for resting; because the meat is minced, allow the internal temperature to rise toward about 60°C / 140°F.
- 13
Season the rested steak haché with Maldon salt and some of the reserved garlic-infused beef fat.
- 14
Toast a slice of brioche or white bread in the remaining fat and browned bits in the pan. Remove it once colored, using the bread to absorb some of the fond without allowing excessive fond to make the sauce bitter.
- 15
Place the rested steak haché on the toasted bread so the bread absorbs the juices.
- 16
For the pan sauce, add the finely diced shallot to the pan with a knob of butter. Cook while the shallot releases liquid and deglazes the browned fond from the bottom.
- 17
When the shallot begins to color and the fond has lifted, add the cracked peppercorn mixture and toast it briefly until fragrant.
- 18
Add a splash of brandy and burn off the alcohol, then add beef stock. Reduce the sauce by approximately one-third over high heat.
- 19
Add the cream and continue reducing until the sauce is glossy and coats the back of a spoon. Reduce the heat once the desired consistency is reached.
- 20
Add the brined peppercorns with some of their liquid, then stir in Dijon mustard, sherry vinegar, and lemon juice for freshness.
- 21
Stir in the chopped tarragon and parsley. Peel the confit garlic cloves and add them to the sauce to reheat. Finish with a generous amount of freshly cracked black pepper.
- 22
To serve, spoon peppercorn sauce onto the base of a plate. Add the fried bread and glaze the steak with some of the remaining sauce and juices. Spoon more sauce over the top, arrange the confit garlic around it, and finish with a nest of shoestring fries.
Notes
The source provides no exact ingredient quantities, patty size, frying oil quantity, or detailed resting duration. It describes this as a steak-like dish that should remain pink inside, but minced beef should be handled carefully and cooked to a food-safe internal temperature according to local guidance. The bread base is the creator's interpretation and was not part of the Paris version.
Nutrition per serving
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