Steak Haché, Sauce au Poivre et Frites
After a trip to Brasserie Zédel, the highlight was their steak haché (sort of a posh hamburger, lathered in sauce!)—so I decided to make my own recipe.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Skillet
- Saucepan
- Whisk
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Spatula
- Plate
Ingredients
- 800g minced beef at least 15% fat
- 2 tins of beef consomme
- 125ml white wine
- 2 large shallots – chopped
- 1/2 carrot – grated
- 2 sticks celery – grated
- 4 cloves of garlic – chopped
- 1 sprig fresh thyme
- 1/2 tsp dried tarragon
- 1 tsp plain flour
- 125 single cream/creme fraiche
- 4 tsp green peppercorns in brine – drained
- Chopped fresh parsley
- To serve – chips!
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