@eatlikeanadult: Is steak haché just a fancy burger? And is it worth using up good steak for? Links to pans in my bio I used 600g steak in total with about another 100g of beef fat. Salt in total you want to keep to 1% of the total weight. So for 600g it’s 6g salt (in total, so if you’re dry brining include that in the 1%. Peppercorn Sauce 2 tbsp butter 1 medium banana shallot 1 large clove garlic 2 tsp peppercorns, roughly crushed 1 tbsp cognac 200ml beef stock 100ml double or whipping cream 1 tbsp Dijon mustard 2 tbsp fresh peppercorns 1 tsp grated horseradish 1 tbsp finely chopped parsley 1. After cooking your steak, add the butter to the pan and gently heat until it slightly browns. 2. Add in the finely diced shallot, cook for a minute and then add the minced garlic. 3. Add in the crushed peppercorns 4. Add the cognac to the pan and flame to burn off some of the alcohol. 6. Add the beef stock, double cream and mustard. 7. Add fresh peppercorns if using. 8. Reduce for 10 minutes until glossy. 9. Optionally grate in some fresh horseradish 10. I’m now in the camp of people that like to pass this through a fine sieve before serving, but you could serve without straining for sure.

Eat Like an Adult

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Wednesday 17 September 2025 12:21:54 GMT