French Steak Haché with Frites & Béarnaise

Step 1: Prepare the Shallots for the Patties

• Heat 1 tbsp vegetable oil in a pan over medium heat.
• Add 3/4 of the chopped shallots and cook, stirring occasionally, for 5-10 minutes until soft and lightly caramelised.
• Once done, remove from the heat and set aside to cool.

Step 2: Make the Beef Patties

• In a large bowl, combine the freshly ground beef (600g), chopped thyme leaves (from 8 sprigs), 1 tsp Dijon mustard, and the cooled shallots.
• Season with black pepper (but no salt yet to avoid drying out the meat).
• Shape the mixture into 4 patties and dust each lightly with plain flour.
• Place the patties on a plate, cover with cling film, and chill in the fridge for at least 30 minutes (or up to 2 hours).

Step 3: Prepare the Pommes Frites (Chips)

• Peel and slice the 4 large potatoes into thin, skinny chips (pommes frites).
• Place the sliced potatoes in a large bowl of cold water to prevent them from browning.
• Drain the water, then transfer the potatoes to a large pan, cover with fresh water, and season with salt.
• Bring to a boil and simmer for 1 minute, then drain the potatoes well.
• Spread the chips out on a clean tea towel or kitchen paper in a single layer to dry quickly.

Step 4: Bake the Pommes Frites

• Preheat the oven to 200°C/180°C fan/gas 6.
• Transfer the dried chips to a bowl and drizzle with 2 tbsp vegetable oil and 1 tsp salt. Toss to coat evenly.
• Spread the chips out over 2 large baking trays.
• Bake for 45 minutes, or until the chips are golden brown and crispy.

Step 5: Cook the Beef Patties

• While the chips are baking, heat a large frying pan with a little oil over medium-high heat.
• Season the chilled patties with salt on both sides.
• Cook the patties for 3-4 minutes per side, until a dark brown crust forms, but the inside remains slightly pink (or longer for well-done).
• Transfer the cooked patties to a plate, cover with foil, and set aside to keep warm.

Step 6: Make the Cheat's Béarnaise Sauce

• In the same frying pan, add the remaining shallots and fry for 1-2 minutes to soften.
• Remove the pan from the heat and stir in 200ml crème fraîche, the remaining 1 tsp Dijon mustard, 1 egg yolk, and 6 chopped tarragon sprigs.
• Add any juices from the resting beef patties to enhance the flavour of the sauce.
• Season well with salt and pepper to taste.

Step 7: Serve the Dish

• Serve the steak haché patties alongside the crispy pommes frites and a green salad.
• Spoon the Béarnaise sauce over the steaks or serve on the side for dipping.

Tips

• Steak Haché: This dish is a French version of a bun-less burger, often served rare in France. If you prefer your patties well-done, ask for them to be ‘fait bien cuit’ (fully cooked).
• Pommes Frites: While traditionally fried, these baked pommes frites are a healthier option, and perfect for getting kids involved in cooking.
• Cheat’s Béarnaise: If you don't have time to make a full Béarnaise sauce, this easy version using crème fraîche will still give you that rich, creamy flavor!