Best Mon Pierres Steak Haché Recipes

STEAK HACHé WITH POMMES FRITES & CHEAT'S BéARNAISE SAUCE

Steps:

• Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
• In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
• Meanwhile, prepare the frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.
• Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and golden.
• When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you'd prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
• Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the pommes frites and a green salad, with the Béarnaise sauce on the side.

HAMBURGER STEAK (HACHE) AU POIVRE

Steps:

• Shape meat into patties of equal size.
• Sprinkle with salt.
• Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
• Heat a heavy skillet and do not add fat of any kind.
• When skillet is quite hot add the patties.
• Cook about 5 minute on one side.
• Using a spatula, quickly up patties and turn.
• Cook about 5 minute longer (10 minute for well-done).
• Remove patties to a warm platter.
• Add 1 tablespoon of the butter to the skillet.
• Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
• Add the wine and cook 1 minute.
• Add the cognac and let reduce to about half.
• Add the beef broth and cook until reduced to about 3 tablespoons.
• Swirl in the remaining butter.
• Return patties to skillet (off the heat) and turn once.
• Serve garnished with the parsley.

STEAK HASH

Steps:

• In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

HACHE PARMENTIER

Steps:

• Preheat the oven with 350 degrees F.
• Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.
• Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.
• Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.

STEAK HACHé

Steps:

• Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
• In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
• Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
• Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.

STEAK HACHE AU GORGONZOLA (HAMBURGERS WITH GORGONZOLA)

Steps:

• Blend the ground beef with the cheese, salt and pepper to taste. Divide the mixture into 4 portions and shape them into flat patties, each about 1-inch thick or slightly less.
• Heat a skillet, preferably of black iron. Do not add fat but heat the skillet until it is almost smoking. Add the patties and cook over moderately high heat 3 or 4 minutes or until well-browned on one side. Turn and continue cooking about 1 or 2 minutes (or even longer if you want well-done meat). Add the Cognac and ignite it. Cook until flame dies. Transfer the patties to a warm serving dish or plates.
• As the patties cook, heat the 2 tablespoons of butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 minutes or until golden brown.
• Spoon the mushroom mixture over the patties and sprinkle with chopped parsley.

MON PIERRE'S STEAK HACHé

Steps:

• Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop.
• In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
• Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
• Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.