Public Recipe

    Steak Haché Au Poivre

    French

    Serves 4
    French

    Ingredients

    Servings
    4
    • 600 g ground beef — divided into 4 equal portions (primary protein)
    • 2 tbsp whole black peppercorns — coarsely crushed (aromatic spice base)
    • 30 g unsalted butter — divided (searing fat and sauce emulsifier)
    • 1 tbsp olive oil (high-heat searing medium)
    • 1 piece shallot — finely minced (aromatic base)
    • 30 ml cognac (deglazing agent)
    • 120 ml beef stock (savory sauce base)
    • 120 ml heavy cream (enrichment and sauce binder)
    • 1 tsp fine sea salt (flavor enhancer)

    Mise en Place

    0/6

    Process

    1

    form and season patties

    1. 1.Divide ground beef into 4 equal portions.
    2. 2.Shape each portion into a patty 2 cm thick, handling minimally to prevent compacting the meat structure.
    3. 3.Season both sides of each patty with fine sea salt.
    4. 4.Press crushed black peppercorns firmly onto both sides of each patty until securely embedded.
    2

    sear patties

    1. 1.Heat olive oil and 15 g butter in a heavy skillet over medium-high heat until fat shimmers and butter foam subsides.
    2. 2.Place peppercorn-crusted patties into skillet in a single layer.
    3. 3.Sear undisturbed for 3 to 4 minutes per side until a dark brown crust forms and internal doneness reaches medium-rare.
    4. 4.Transfer seared patties to a warm plate.
    5. 5.Tent patties loosely with aluminum foil to retain heat and allow juices to redistribute.
    3

    make au poivre sauce

    1. 1.Pour off excess fat from skillet, leaving approximately 15 ml fat along with accumulated fond.
    2. 2.Add minced shallot and remaining 15 g butter to skillet over medium heat.
    3. 3.Sauté shallot for 1 to 2 minutes until translucent and soft.
    4. 4.Remove skillet from heat source to prevent alcohol ignition.
    5. 5.Pour in cognac and scrape bottom of pan with a wooden spoon to dissolve browned fond.
    6. 6.Return skillet to medium heat and simmer liquid until reduced by half.
    7. 7.Add beef stock and bring liquid to a steady simmer.
    8. 8.Simmer for 3 to 4 minutes until stock reduces by half.
    9. 9.Stir in heavy cream and reduce heat to low.
    10. 10.Simmer gently for 2 to 3 minutes until sauce reaches nappé consistency and coats back of a spoon.
    11. 11.Pour accumulated resting juices from patties into sauce and stir until fully incorporated.

    Plating

    • Place one seared patty on each warmed serving plate.
    • Ladle warm peppercorn cream sauce over each patty.
    • Serve immediately alongside french fries or a crisp green salad.

    Sensory Checks

    Color

    Patties display a deep brown crust with cracked peppercorns firmly embedded into the surface.

    Check

    Pan sauce is glossy and homogeneous, clinging to a spoon without separating.

    Common Errors

    • ⚠ Overworking ground beef compacts proteins, resulting in a dense and tough texture.
    • ⚠ Adding alcohol directly over an active burner risks flare-ups; remove pan from heat before adding cognac.

    Notes

    • Steak haché is a French bistro classic in which freshly ground beef is seared rapidly like a prime steak cut.
    • Brandy or dry white wine can substitute for cognac as a deglazing agent.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Techniques in this recipe