Steak Haché with Pommes Gaufrettes
A classic French bistro dish featuring hand-minced beef patties seared to perfection and basted with butter and aromatics. Served with a rich peppercorn pan sauce and crispy homemade waffle-cut potato chips (pommes gaufrettes).
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🍳 Cooking Flow
Cut and soak waffle potatoes, then pat dry thoroughly. → Hand-mince chilled beef and shape into patties. → Sear and butter-baste patties in a skillet, then rest. → Prepare pan sauce with shallots, pepper, cognac, stock, and cream. → Deep-fry potato chips until crisp, then plate everything together.
Cooking Steps
Brief Cooking Order
Cut and soak waffle potatoes, then pat dry thoroughly. → Hand-mince chilled beef and shape into patties. → Sear and butter-baste patties in a skillet, then rest. → Prepare pan sauce with shallots, pepper, cognac, stock, and cream. → Deep-fry potato chips until crisp, then plate everything together.
Introduction
A classic French bistro dish featuring hand-minced beef patties seared to perfection and basted with butter and aromatics. Served with a rich peppercorn pan sauce and crispy homemade waffle-cut potato chips (pommes gaufrettes).
Step 1
Cube the beef steak, place on a wire rack, season with salt, and chill in the refrigerator to firm up.
Step 2
Use a crinkle mandoline to cut potatoes into lattice/waffle shapes (pommes gaufrettes) by rotating the potato 90 degrees with each slice, then soak in cold water and chill in the fridge.
Step 3
Remove the waffle-cut potatoes from water and thoroughly pat dry between layers of paper towels.
Step 4
Finely hand-mince the chilled beef using a sharp knife, form into round burger patties using a ring mold, and chill until ready to cook.
Step 5
Sear the beef patties in a hot pan, pressing down lightly, then add butter, garlic, and rosemary to baste until cooked to desired doneness. Remove and rest on a wire rack.
Ingredients List
Important Notes
Chilling the meat before mincing makes it significantly easier to hand-chop cleanly without smearing the fat.
Ensure the potato slices are completely dry before deep-frying to prevent splattering and achieve maximum crispiness.
Take caution when flambéing cognac in the pan to avoid flare-ups.
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