The Best Way to Use Ground Beef

Ingredients

• 1.2 lb Beef Top Rump (Pana) (Trimmed, hand‑chopped to fine texture; can substitute 80/20 ground beef)
• 1 tsp Kosher Salt (Season meat before forming patties)
• 1 tsp Freshly Cracked Black Pepper (Season meat; extra for cooking)
• 2 tbsp Beef Fat (trimmed) (Rendered for frying and garlic infusion)
• 4 Garlic Cloves (Skin left on for gentle rendering; later used as garnish)
• 2 Shallots (Finely diced for the peppercorn sauce)
• 1 tbsp Mixed Peppercorns (white, red, black) (Coarsely cracked; use all three for depth)
• 2 tbsp Brandy (Flambéed in the sauce)
• 1 cup Beef Stock (Low‑sodium, for deglazing)
• 0.25 cup Heavy Cream (Adds richness to the sauce)
• 1 tsp Dijon Mustard (Finishes the peppercorn sauce)
• 1 tsp Cherry Vinegar (Adds bright acidity)
• 1 tsp Lemon Juice (Freshly squeezed, final brightness)
• 1 tsp Fresh Thyme Leaves (Chopped, for sauce)
• 1 tbsp Fresh Parsley (Chopped, for garnish and sauce)
• 2 tbsp Unsalted Butter (For basting steak and finishing sauce)
• 2 large Russet Potatoes (Cut into shoestring fries; skin left on)
• 4 White Bread Slices (To soak up pan fond; can use baguette pieces)

Instructions

1. Hand‑Chop the Beef

   Trim any excess sinew from the beef top rump, then slice thin strips across the grain. Turn the meat 90° and run the knife through again to achieve a fine, uniform mince.

   Time: PT10M

2. Season and Form Patties

   Place the minced beef in a mixing bowl, add kosher salt and freshly cracked black pepper, and mix until the seasoning is evenly distributed. Shape the mixture into four equal patties, about 1‑inch thick, using a ring cutter or your hands. Wrap each patty in plastic wrap and chill in the refrigerator.

   Time: PT5M

3. Prepare Shoestring Fries

   Wash the potatoes, leave the skins on, and cut them into very thin julienne strips (about 1 mm thick). Place the strips in a bowl of cold water to rinse excess starch, then set aside until ready to fry.

   Time: PT10M

4. Render Beef Fat and Infuse Garlic

   Add the trimmed beef fat to the large skillet over medium heat. When it begins to melt, add the whole garlic cloves (skin on). Cook, stirring occasionally, until the fat is fully rendered and the garlic is soft to the touch.

   Time: PT8M

5. Fry Shoestring Fries

   Increase the skillet temperature until the rendered fat reaches about 170 °C. Drain the potatoes, pat dry, and gently lower the strands into the hot fat. Fry, stirring occasionally, until golden and crisp, about 3‑4 minutes. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT5M

   Temperature: 170°C

6. Sear the Steak Haché

   Wipe the skillet clean, add a thin layer of the rendered fat, and heat until very hot. Lightly season the chilled patties with a pinch of salt and a generous grind of black pepper. Place the patties in the pan, press gently to ensure full contact, and sear without moving for about 3 minutes per side, achieving a deep brown crust.

   Time: PT6M

7. Baste with Butter

   When the second side is nearly done, lower the heat and add 1 tbsp of unsalted butter. Tilt the pan and spoon the melted butter over the patties repeatedly for about 1 minute, then remove the steaks and let them rest on a warm plate.

   Time: PT5M

8. Toast Bread in Pan Fond

   Add the toasted bread slices to the same skillet, pressing them into the remaining fond. Cook until the bread is golden and has absorbed the flavorful bits, about 2 minutes total.

   Time: PT2M

9. Make the Three‑Peppercorn Sauce

   In the small saucepan, melt 1 tbsp butter over medium‑high heat. Add the diced shallots and sauté until translucent. Add the coarsely cracked mixed peppercorns and toast for 30 seconds. Carefully pour in the brandy, ignite to flambé, and let the alcohol burn off. Stir in the beef stock, bring to a boil, then reduce by one‑third.

   Time: PT10M

10. Finish the Sauce

    Lower the heat, whisk in the heavy cream, Dijon mustard, cherry vinegar, and lemon juice. Stir in chopped thyme and parsley, then season with a pinch of salt and a final grind of black pepper. Add a small spoonful of the garlic‑infused beef fat for extra aroma.

    Time: PT2M

11. Plate and Serve

    Spread a thin layer of the peppercorn sauce on each plate, place a toasted bread slice, then set the rested steak haché on top. Drizzle additional sauce over the steak, scatter the crispy shoestring fries around, and garnish with the softened garlic cloves and a sprinkle of fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Top Rump (Pana): 80/20 ground beef
• Instead of Kosher Salt: Sea salt
• Instead of Freshly Cracked Black Pepper: Pre‑ground black pepper
• Instead of Beef Fat (trimmed): Clarified butter (ghee)
• Instead of Garlic Cloves: Roasted garlic puree
• Instead of Shallots: Red onion
• Instead of Mixed Peppercorns (white, red, black): Black peppercorns only
• Instead of Brandy: Dry sherry, Marsala wine
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Cherry Vinegar: Red wine vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Thyme Leaves: Dried thyme (1/3 tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Unsalted Butter: Clarified butter
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of White Bread Slices: Sourdough bread

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Meat Grinder or Food Processor (optional)
• Mixing Bowl
• Ring Cutter or Patty Mold (optional)
• Plastic Wrap
• Large Stainless Steel Skillet
• Small Saucepan
• Tongs
• Slotted Spoon
• Paper Towels
• Kitchen Timer
• Wooden Spoon

Critical Steps — Do Not Skip

• Hand‑chopping the beef for authentic texture
• Rendering beef fat with garlic without burning
• Achieving a deep caramelized crust on the steak haché
• Basting the steak with butter to finish cooking evenly
• Using freshly cracked mixed peppercorns for the sauce
• Frying shoestring fries at the correct 170 °C temperature

Chef Tips from the Video

• Use a very sharp knife for hand‑chopping; it preserves the meat’s texture.
• Leave the garlic skins on while rendering; they protect the cloves and infuse a mellow garlic flavor.
• Finish the steak on a low heat with butter to keep the interior juicy.
• Add a splash of the garlic‑infused fat to the sauce right before serving for an extra umami boost.

Troubleshooting

Storage

Refrigerator: Store leftover steak haché, sauce, and fries in airtight containers for up to 2 days.

Freezer: Separate patties on a tray, freeze solid, then transfer to a zip‑top bag; keep up to 1 month.

Room temperature: Do not leave cooked steak or fries at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and wrap the patties up to 24 hours ahead; keep chilled.
• Cut potatoes and store them submerged in water in the fridge.
• The peppercorn sauce can be prepared up to 2 hours ahead; reheat gently before serving.

Frequently Asked Questions