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
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.
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.