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How To Cook Steak Haché with Matchstick Fries

How To Cook Steak Haché with Matchstick Fries


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


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.

 

  • The 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

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