Name: Steak haché, straw potatoes & sharp salad
Yield: Serves 1
Cuisine: French
Ingredients: 1 level teaspoon tomato ketchup; 1 free-range egg yolk; ½ large banana shallot, finely chopped; 1 heaped teaspoon baby capers, well rinsed; flaked sea salt and black pepper; 225 g lean minced beef; ½ small hard garlic clove with no green shoot, very finely chopped; 2 tablespoons olive oil; ½ teaspoon caster sugar; 1½ teaspoons red wine vinegar; sunflower oil or light olive oil, for frying; a handful of flat-leaf parsley leaves; 1 teaspoon Dijon mustard; 40 g butter; a good dash of Worcestershire sauce; a splash of olive oil; flaked sea salt; 1 good teaspoon Dijon mustard; 1 medium potato; a handful of tarragon leaves; ½ large banana shallot, finely sliced

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Somewhere between steak tartare and a breadless burger, and very much a lunchtime dish, I only really ever eat this when visiting Paris. It’s also my habit to eat it outside when the weather is a bit too cold for such behaviour, wearing a scarf and some leather shoes and reading a book. You may very well stroll past and mutter ‘ponce’, but I like these fleeting moments of Frenchness. Do as you will, but this is more for those who prefer their burger rare.