Le Vrai Steak Haché et ses Haricots Verts
Le Vrai Steak Haché et ses Haricots Verts·(luh vray steak ah-shay eh say ah-ree-ko vehr)
La Popote: Everyday French Weeknight Dinners
This isn't a fifty-dollar brasserie steak meant to be smothered in béarnaise and shoved inside a copper pan, but a real-deal French steak haché pulled from a pound of supermarket ground chuck. We fortify the beef with a smear of Dijon mustard and onion, then use a classic trick—a quick dust of flour—to build an incredible, moisture-locking crust in the cast-iron skillet while we toss some hot green beans in raw garlic and melting butter. Let the butter foam, sear the meat dark, and eat.
Ingredients
- ground beef1 1/2 lb
- egg1 large
- Dijon mustard2 tbsp
- plain breadcrumbs1/4 cup
- yellow onion1/2 small
- garlic clove1 med
- fresh flat-leaf parsley2 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- all-purpose flour1/4 cup
- neutral oil1 tbsp
- unsalted butter1 tbsp
- French green beans1 lb
- unsalted butter2 tbsp
- garlic clove2 med
- fresh flat-leaf parsley3 tbsp
Method
- 01
Bring a large pot of heavily salted water to a rolling boil.
It should taste like the sea—add at least a tablespoon of kosher salt to the pot. This is non-negotiable for vibrant, properly seasoned beans.
- 02
Gently mix the beef, grated onion, egg, mustard, breadcrumbs, minced garlic, parsley, salt, and pepper just until combined.
Grate the onion directly into the bowl to capture its moisture without leaving raw chunks in the meat. Use your hands to bring the mixture together, but don't overwork it or you'll end up with a tough patty.
- 03
Shape the mixture into four thick ovals and press each into an even coating of flour.
Pour the all-purpose flour onto a plate, coat both sides and the edges of the patties, then tap off the excess. This grandmotherly dusting is the secret to a magnificent, savory crust that seals in the juices.
- 04
Drop the green beans into the boiling salted water and cook uncovered until tender-crisp.
Leave the pot uncovered—putting a lid on traps volatile acids that turn green vegetables a sad, olive gray. Boil for 5 to 7 minutes, then drain them well.
- 05
Heat the oil and one tablespoon of butter in a heavy skillet over medium-high heat and sear the patties.
When the butter foams, add the meat and leave it alone for 3 to 4 minutes to build a dark brown crust. Flip and cook for another 3 to 4 minutes for a traditional medium-rare center. Transfer to a warm plate and loosely tent with foil.
- 06
Off the heat, toss the hot, dry beans with the remaining butter, garlic, and parsley.
If you have a second, dump the drained beans back into the hot, empty pot first to evaporate any surface water. The residual heat of the beans will melt the butter and cook the sharp raw edge off the garlic without turning it bitter. Season with salt and pepper and serve immediately alongside the steak.
Notes
Do not use extra-lean ground beef for this recipe.
You need an 80/20 or 85/15 blend to maintain moisture and flavor during the high-heat sear, especially since the flour coating demands a bit of rendered fat to properly caramelize.
European-style butter makes a difference here.
French butter has a higher fat content than standard American sticks. Kerrygold or Plugrá are widely available and will bring you closer to that authentic bistro richness when making the persillade finish for the beans.
From Cook French in America.