Steak haché, or chopped steak, is the posh hamburger of France. It owes everything to the quality and freshness of the meat. If you go to a good butcher's shop in France they will mince and mould it in front of you so all you need to do is season and cook it like a steak.
I prefer to use minced rib of beef, although topside will work equally well as long as you add a bit of extra fat to keep it moist during cooking. You could ask the butcher to mince a bit of fat in with it, from a rib preferably.
What you serve with your steak haché is up to you. Chips or salad would make a good start and anything from béarnaise or bordelaise sauce to ketchup goes down a treat.
800g fresh, coarsely minced beef (rib, topside or sirloin) with 20-30 per cent fat
Salt and freshly ground black pepper
A little oil for grilling
Mould the meat into 4 pattie shapes - the best way is to push the meat into a round or oval pastry cutter. Season the meat and lightly oil a ribbed griddle, barbecue or heavy-based frying pan. Cook for 21/2-3 minutes on each side for rare and approximately 2 minutes more for medium. Serve with the sauce underneath to make it look more like a grown up's than a children's supper.Reuse content