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Your support makes all the difference.Steak haché, or chopped steak, is the posh hamburger of France. It owes everything to the quality and freshness of the meat. If you go to a good butcher's shop in France they will mince and mould it in front of you so all you need to do is season and cook it like a steak.
I prefer to use minced rib of beef, although topside will work equally well as long as you add a bit of extra fat to keep it moist during cooking. You could ask the butcher to mince a bit of fat in with it, from a rib preferably.
What you serve with your steak haché is up to you. Chips or salad would make a good start and anything from béarnaise or bordelaise sauce to ketchup goes down a treat.
800g fresh, coarsely minced beef (rib, topside or sirloin) with 20-30 per cent fat
Salt and freshly ground black pepper
A little oil for grilling
Mould the meat into 4 pattie shapes - the best way is to push the meat into a round or oval pastry cutter. Season the meat and lightly oil a ribbed griddle, barbecue or heavy-based frying pan. Cook for 21/2-3 minutes on each side for rare and approximately 2 minutes more for medium. Serve with the sauce underneath to make it look more like a grown up's than a children's supper.
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