STEAK HACHE AU GORGONZOLA (HAMBURGERS WITH GORGONZOLA)
Provided by Pierre Franey
Categories dinner, quick, burgers, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blend the ground beef with the cheese, salt and pepper to taste. Divide the mixture into 4 portions and shape them into flat patties, each about 1-inch thick or slightly less.
- Heat a skillet, preferably of black iron. Do not add fat but heat the skillet until it is almost smoking. Add the patties and cook over moderately high heat 3 or 4 minutes or until well-browned on one side. Turn and continue cooking about 1 or 2 minutes (or even longer if you want well-done meat). Add the Cognac and ignite it. Cook until flame dies. Transfer the patties to a warm serving dish or plates.
- As the patties cook, heat the 2 tablespoons of butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 minutes or until golden brown.
- Spoon the mushroom mixture over the patties and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 19 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams
STEAK HACHé WITH POMMES FRITES & CHEAT'S BéARNAISE SAUCE
A classic French recipe of bun-less burger & chips, that can be found in every brasserie and bistro. Kids will love it and it's easy to create together at home
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
- In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
- Meanwhile, prepare the frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.
- Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and golden.
- When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you'd prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
- Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the pommes frites and a green salad, with the Béarnaise sauce on the side.
Nutrition Facts : Calories 816 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
STEAK HACHé
Salisbury steak is an instance of an old recipe with enduring value. It is a good idea and a good name, though its reputation as a TV dinner has stained the prettiness somewhat. All that the old recipe - and its many variations - needed was a little updating. Here is a Frenchier and more contemporary version - rich with porcini butter, piquant with salsa verde. It is old-fashioned enough to be fun and elegant enough for a dinner party - and most definitely does not need a hamburger bun.
Provided by Tamar Adler
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
- In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
- Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
- Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 493 milligrams, Sugar 1 gram, TransFat 1 gram
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