Serving Details
- Serves: 2
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Difficulty: Easy
Recipe Description
Steak Haché with Pommes Frites & Cheat’s Béarnaise Sauce is a French-inspired comfort dish that delivers refined flavor with minimal effort. The Cook Book presents this elegant plate featuring a pan-seared beef patty (steak haché), golden crisp French fries, and a simplified version of the classic Béarnaise sauce made in minutes. It’s a restaurant-worthy meal you can create right at home — no fuss, just flavor.
Cooking Time
- Total Time: 45 minutes
- Hands-on Time: 30 minutes
Nutritional Ingredients
- Calories: 780 kcal
- Protein: 36g
- Fat: 48g
- Carbohydrates: 45g
- Fiber: 4g
- Sodium: 710mg
Ingredients
For the Steak Haché:
- 300g beef mince (ideally 15–20% fat)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper
- 1 tbsp olive oil (for frying)
For the Pommes Frites:
- 2 large floury potatoes (e.g., Maris Piper), peeled and cut into thin fries
- Sunflower or vegetable oil for frying
- Sea salt, to season
For the Cheat’s Béarnaise Sauce:
- 2 egg yolks
- 1 tbsp white wine vinegar
- 1 tsp lemon juice
- ½ tsp Dijon mustard
- 100g unsalted butter, melted and warm
- 1 tsp dried tarragon (or 1 tbsp fresh, finely chopped)
- Salt & white pepper, to taste
Method
- Make the pommes frites: Soak the cut fries in cold water for 10 minutes. Drain and pat dry. Heat oil to 180°C and fry in batches for 6–8 minutes or until golden. Drain on paper towels and season with sea salt.
- Prepare the steak haché: Mix mince with mustard, Worcestershire sauce, salt, and pepper. Form into 2 thick patties. Heat olive oil in a pan and cook patties for 3–4 minutes per side, until browned and cooked to your liking. Let rest briefly.
- Make the Béarnaise: In a blender or food processor, combine egg yolks, vinegar, lemon juice, mustard, and a pinch of salt. Blend briefly. With the motor running, slowly drizzle in the warm melted butter until the sauce thickens. Stir in tarragon and adjust seasoning.
- Plate the steak haché with a generous portion of fries and a drizzle of Béarnaise sauce. Serve immediately with extra sauce on the side.
FAQs
What is steak haché?
It’s the French version of a hamburger steak — finely minced beef formed into a patty and pan-fried, often served without a bun.
Can I use store-bought Béarnaise?
Yes, but the cheat’s version here is fresher and takes just a few minutes to make in a blender — and tastes far better.
How do I keep the fries crispy?
Double frying ensures crispiness — fry once to cook through, rest, then fry again quickly to crisp and brown.
