Last Order Date For Christmas Delivery: Sunday 15th December
Ingredients
- 500g Grass Fed Beef Mince - The Chefs Choice
- Beef dripping
- Sea salt and cracked black pepper to taste
- 4 large King Edward or Maris piper potatoes peeled and cut into 5mm matchsticks
Method
METHOD FOR THE BEEF:
- Season the minced beef with a sprinkling of sea salt and plenty of cracked black pepper.
- Divide into four 125g patties and press into even rounds 3 to 4 cm thick.
- Heat a heavy-based griddle or skillet until smoking hot.
- 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:
- Heat a deep pan of oil half full to 180°C (my preferred choice for this is peanut oil).
- Drain the potatoes and pat dry with kitchen paper then fry for a couple of minutes until just cooked then drain.
- 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.