Steak Recipe: Penny Wise and Foolish in Love

5 02 2009

Whether the economy is going down the garbage disposal or you are living in a golden age it never hurts to be penny wise.  Here is a great recipe for steak hâché, which in all fairness has nothing to do with steak, but a little French can’t hurt if you’re looking for romance.

As a 6th grade student in Grenoble, France, one day “hamburger Americain” (pronounce with French accent dropping the “h”, rolling the “r”, and scrunch your nose for the “ain”) was served for lunch.  No one ate it.  It was a flat, overcooked patty of beef served on a plate.  Alone.  No wonder the French don’t think much of our food.  Well that was a long time ago and North American food has changed for the better.  Even so, a hamburger needs a bun and some fixin’s to make it a hamburger.  A steak hâché, on the other hand is served alone as a well cooked patty of beef with some seasoning and (if you’re lucky) a beautiful sauce.  I guess, with the hamburger Americain something got lost in translation.

To make your very own penny wise, romantic dinner of steak haché here is what you need.

A pan.  Cast iron is good.

For the steak haché
salt
pepper
olive Oil or butter
ground beef (lean but not too lean)

Form the patties.  Heat the pan and cook the patties until they are done to your liking.  Don’t forget to season with salt and pepper.  Let the steak haché sit on a rimmed plate.

For the sauce
salt
pepper
butter
a small onion or shallot (I prefer shallots)
Dijon mustard
red wine or brandy (if you like)
crême fraîche or sour cream (I prefer the former)

Chop 1/2 the onion or shallot finely.  Sauté the onion or shallot in some butter until nicely golden. Add a teaspoon of Dijon mustard (less or more to your taste).  Splash a little red wine or brandy into the pan and deglaze the pan.  Add a dollop of crême fraîche or sour cream.  Taste and add seasoning as needed.  Pour the juices on the steak haché plate into the sauce and stir.  Then add the meat to the sauce just to re-warm. Serve with a salad, a baguette to mop up the sauce (this is expected and not considered rude), and perhaps a cheese or fruit course.

Set the table with candles.  Put on some nice music.  You have the perfect dinner for 2,4,6,8 on the penny wise side leaving you plenty of time and some money to be foolish in love.

Bon appetit.  ttyl your BFF (Boston Family Foodie)

For more info: Steak haché au poivre vertSteak hache à la sauce Roquefort

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