Steak Haché with Three-Peppercorn Sauce
, Serves 2
Hand-chopped dry-aged rump cap seared like a steak, rested on grilled brioche, with peppercorn sauce and shoestring fries.
| prepChill the chopped patties uncovered in the fridge at least 20 min | ||||||||
| prepTake the patties out of the fridge 15 min before cooking | ||||||||
| 420 g rump cap | Hand-chop rump into rough mince | Season, shape into 2 patties | Cut fat, render, confit garlic 15 min | Sear 2-3 min, flip | Baste in butter & thyme 2 min, rest 3 min | Plate haché on brioche, fries, sauce | ||
| 50 g beef fat for rendering, cut in pieces | ||||||||
| Maldon sea salt & cracked black pepper | ||||||||
| 50 g unsalted butter (for basting) | ||||||||
| 4 unpeeled garlic cloves (confit in beef fat) | ||||||||
| 3 thyme sprigs | ||||||||
| 2 banana shallots, finely diced | Sweat shallots & garlic | Toast cracked peppercorns 1 min | Flambé brandy, reduce by two thirds | Add stock, reduce by half | Add cream, reduce to coat | Finish with herbs, vinegar, lemon, salt | Stir in green peppercorns & garlic | |
| 3 garlic cloves, minced | ||||||||
| 1 tsp black peppercorns, cracked | ||||||||
| 1 tsp white peppercorns, cracked | ||||||||
| 1 tsp pink peppercorns, cracked | ||||||||
| 50 ml brandy | ||||||||
| 200 ml good beef stock | ||||||||
| 150 ml double cream | ||||||||
| 1 tbsp fresh tarragon, chopped | ||||||||
| 1 tbsp fresh flat leaf parsley, chopped | ||||||||
| 1 tbsp sherry vinegar, to taste | ||||||||
| 1 tsp lemon juice, to taste | ||||||||
| 1 tsp flaky salt, to taste | ||||||||
| 2 tbsp pickled green peppercorns | ||||||||
| 2 large Agria potatoes, peeled | Slice potatoes, wash, dry | Fry 185°C / 365°F, 1-2 min | Toss with garlic butter, chives & salt | |||||
| Reserved beef fat garlic butter (rendered fat with the confit garlic) | ||||||||
| 1/2 tbsp fresh chives, chopped | ||||||||
| 1/2 tsp fine sea salt | ||||||||
| 2 thick slices brioche | Grill brioche in butter | |||||||
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