Steak haché with peppercorn sauce
Units
Servings
Ingredients
Steak haché
- 800 g picanha or 20%-fat ground beef, hand-chopped if using whole muscle rounded
- 8 g fine salt rounded
- 3 g black pepper rounded
- 45 g unsalted butter rounded
- 6 g fresh thyme rounded
Confit garlic and brioche
- 100 g rendered beef fat rounded
- 12 garlic cloves, unpeeled rounded
- 4 thick brioche slices rounded
Shoestring fries
- 600 g floury potatoes, cut into 2 mm matchsticks rounded
- 1 1/2 L neutral frying oil rounded
Three-peppercorn sauce
- 2 shallots, finely diced rounded
- 12 g black peppercorns, coarsely crushed rounded
- 6 g white peppercorns, coarsely crushed rounded
- 6 g pink peppercorns, coarsely crushed rounded
- 60 ml brandy rounded
- 300 ml beef stock rounded
- 200 ml double cream rounded
- 15 g Dijon mustard rounded
- 10 ml sherry vinegar rounded
- 30 g cold unsalted butter rounded
Method
Method
- Work salt and pepper gently through the chopped beef until just cohesive. Shape four 200 g patties about 3 cm thick and chill 30 minutes.
- Melt beef fat over low heat. Add unpeeled garlic and cook very gently 25 to 35 minutes until completely soft. Remove garlic; reserve the flavoured fat.
- Rinse shoestring potatoes in cold water until clear, then dry extremely well. Fry at 170°C in small batches for 3 to 4 minutes until crisp. Drain and salt.
- Heat a skillet until hot. Sear cold patties 3 minutes without moving; turn and sear 3 minutes. Lower heat, add butter and thyme, and baste until the centre reaches 71°C. Rest 5 minutes.
- Pour off most fat. Cook shallots 2 minutes, add crushed peppercorns, then brandy and reduce almost dry. Add stock and reduce by half; add cream and simmer until coating.
- Stir in Dijon and vinegar. Off the heat whisk in cold butter and season.
- Toast brioche in reserved garlic-beef fat. Serve each haché with sauce, squeezed confit garlic, shoestring fries, and brioche.
Notes
- Fallow demonstrates a pink centre around 60°C. Because chopping distributes surface bacteria, this home version follows the conservative 71°C ground-beef target.
- For alcohol-free sauce, replace brandy with 45 ml stock plus 15 ml apple juice; reduce, then proceed.
- Do not fill the frying pot more than halfway and make sure the potatoes are completely dry.