Jul 14 2026
Restaurants›Brasserie Byronz›Steak Haché Recipe

Steak Haché Recipe

Inspired by Brasserie Byronz
Time1h
Serves2

House brisket + chuck blend chopped steak, fried leeks, pomme purée, sauce au poivre

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Ingredients

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Steak Haché

Fried Leeks

Pomme Purée

Sauce au Poivre

Method

Steak Haché

  1. 1

    Prepare the Meat

    In a bowl, combine the chopped brisket and chuck beef. Season with salt and black pepper. Mix until just combined.

  2. 2

    Form Patties

    Divide the meat mixture into 2 equal portions and shape into patties about 1 inch thick.

  3. 3

    Cook the Patties

    Heat olive oil in a skillet over medium-high heat. Cook the patties for 4-5 minutes on each side for medium-rare, or until desired doneness.

Fried Leeks

  1. 4

    Prepare Leeks

    Trim the roots and dark green parts off the leeks. Slice them thinly and rinse thoroughly to remove any grit.

  2. 5

    Dredge in Flour

    Dredge the sliced leeks in all-purpose flour, ensuring they are evenly coated.

  3. 6

    Fry the Leeks

    In a deep skillet, heat vegetable oil over medium heat. Fry the floured leeks until golden brown and crispy, about 2-3 minutes. Drain on paper towels.

Pomme Purée

  1. 7

    Boil the Potatoes

    Peel and chop the potatoes into even-sized pieces. Boil in salted water for about 15-20 minutes or until fork-tender.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return to the pot. Add butter, cream, and salt. Mash until smooth and creamy.

Sauce au Poivre

  1. 9

    Sauté Shallots

    In a saucepan, melt butter over medium heat. Add finely chopped shallots and sauté until translucent.

  2. 10

    Make the Sauce

    Add crushed black peppercorns to the pan, then pour in brandy. Allow it to reduce for 1-2 minutes, then add beef stock and simmer for another 5 minutes.

  3. 11

    Finish the Sauce

    Stir in heavy cream and continue to simmer until the sauce thickens slightly. Season with salt to taste.

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