How To Cook Steak Haché with Matchstick Fries

Name: How To Cook Steak Haché with Matchstick Fries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

10 mins
20 mins
easy
4

Recipe by

Jeff Baker

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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Method

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.