Steak Hache Recipe
brisket & chuck blend chopped steak, fried leeks, sauce au poivre
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Ingredients
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Steak Hache
Fried Leeks
Sauce au Poivre
Method
Steak Hache
- 1
Prepare the Meat Mixture
In a large bowl, combine ground brisket and ground chuck. Season with salt and black pepper. Mix gently until just combined.
- 2
Form Patties
Divide the meat mixture into 4 equal portions and shape each portion into a patty, about 1 inch thick.
- 3
Fried Leeks
- 4
Prepare the Leeks
Clean the leeks thoroughly, removing the green tops and any dirt. Slice them thinly.
- 5
Coat the Leeks
In a bowl, mix flour and salt. Dredge the sliced leeks in the flour mixture until well coated.
- 6
Fry the Leeks
Heat vegetable oil in a deep skillet or fryer over medium heat. Fry the coated leeks in batches until golden brown and crispy, about 3-4 minutes. Remove and place on paper towels to drain excess oil.
Sauce au Poivre
- 7
- 8
Add Peppercorns
Add the black peppercorns and cook for another minute until fragrant.
- 9
Prepare the Sauce Base
Carefully pour in the brandy and let it reduce by half. Then, add the beef stock and simmer for 5 minutes.
- 10
Finish the Sauce
Stir in the heavy cream and let the sauce simmer for another 3-5 minutes until thickened. Season with salt to taste.