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Method

METHOD FOR THE BEEF:

  1. Season the minced beef with a sprinkling of sea salt and plenty of cracked black pepper.
  2. Divide into four 125g patties and press into even rounds 3 to 4 cm thick.
  3. Heat a heavy-based griddle or skillet until smoking hot.
  4. Place the steak patties in the pan and cook over high heat for 3 to 4 minutes each side. Add a knob of butter to baste over the beef for a final couple of minutes cooking.

METHOD FOR THE FRIES:

  1. Heat a deep pan of oil half full to 180°C (my preferred choice for this is peanut oil).
  2. Drain the potatoes and pat dry with kitchen paper then fry for a couple of minutes until just cooked then drain.
  3. When the oil is back to 180°C refry the potatoes until crisp and golden, about 3 to 4 minutes, then drain excess oil and season with sea salt.

to serve:

  • Serve the steak Haché straight away with the freshly cooked fries, lots of peppery watercress and a dollop of Dijon mustard. This can be served with a variety of sauces including Béarnaise, Peppercorn or Garlic butter.