📝 About This Recipe
A cornerstone of French bistro culture, the Bifteck Haché is a sophisticated evolution of the humble hamburger, emphasizing the quality of the beef and the artistry of the pan sauce. Unlike its American cousin, this dish is traditionally served without a bun, allowing the rich, caramelized crust and tender, juicy interior to shine alongside a velvety red wine reduction. It is the ultimate comfort food for those who appreciate the deep, savory nuances of perfectly seared red meat and classic French technique.
🥗 Ingredients
The Meat Mixture
- 1.5 pounds High-quality Ground Beef (80/20 blend) (cold, freshly ground if possible)
- 1 Egg Yolk (large, at room temperature)
- 1 tablespoon Fresh Thyme (leaves only, finely chopped)
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Unsalted Butter (for sautéing aromatics)
- 1 piece Shallot (minced very finely for the meat)
The Pan Sauce
- 2 pieces Shallots (thinly sliced into rings)
- 1/2 cup Dry Red Wine (such as Merlot or Cabernet Sauvignon)
- 1/2 cup Beef Stock (rich, low-sodium)
- 1 teaspoon Dijon Mustard (smooth style)
- 2 tablespoons Cold Unsalted Butter (cubed for finishing the sauce)
For Cooking and Garnish
- 1 tablespoon Neutral Oil (grapeseed or vegetable oil)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
In a small skillet, melt 1 tablespoon of butter over medium heat. Sauté the minced shallot for 3-4 minutes until translucent and soft. Remove from heat and let cool completely.
-
2
In a large chilled mixing bowl, combine the cold ground beef, cooled sautéed shallots, egg yolk, chopped thyme, Worcestershire sauce, salt, and black pepper.
-
3
Gently mix the ingredients using your hands or a fork. Be careful not to overwork the meat, as this can lead to a dense, tough texture.
-
4
Divide the mixture into 4 equal portions and shape them into thick oval patties, about 1 inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
-
5
Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 15 minutes. This helps the flavors meld and the fat firm up for a better sear.
-
6
Heat a heavy-bottomed cast iron skillet or stainless steel pan over medium-high heat. Add the neutral oil and swirl to coat the surface.
-
7
Once the oil is shimmering, carefully place the beef patties in the pan. Sear for 3-4 minutes without moving them to develop a deep brown crust.
-
8
Flip the patties and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). Adjust timing slightly for your preferred level of doneness.
-
9
Remove the steaks from the pan and transfer them to a warm plate. Tent loosely with foil and let them rest while you prepare the sauce.
-
10
In the same pan, add the sliced shallot rings. Sauté in the rendered beef fat for 2 minutes until they begin to brown.
-
11
Pour in the red wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
-
12
Add the beef stock and Dijon mustard. Whisk to combine and simmer until the liquid has reduced and thickened slightly, about 4-5 minutes.
-
13
Turn the heat to low and whisk in the cold, cubed butter one piece at a time. This technique, 'monter au beurre,' will give the sauce a glossy, luxurious finish.
-
14
Place each Bifteck Haché on a plate, generously spoon the red wine shallot sauce over the top, and garnish with fresh parsley.
💡 Chef's Tips
Always keep the beef as cold as possible until it hits the pan to ensure the fat doesn't melt prematurely, which keeps the steak juicy. Avoid pressing down on the patties with a spatula while cooking, as this squeezes out the flavorful juices. For the most authentic flavor, use a 20% fat ratio; lean beef will result in a dry Bifteck Haché. If you don't want to use wine, substitute with extra beef stock and a splash of balsamic vinegar for acidity. Using a cast-iron skillet is highly recommended for achieving the signature crust that defines this dish.
🍽️ Serving Suggestions
Serve with a side of classic, crispy Pommes Frites (French fries) to soak up the extra sauce. A simple green salad with a sharp vinaigrette provides a refreshing contrast to the rich meat. Pair with a glass of medium-bodied French red wine like a Bordeaux or a Côtes du Rhône. Steam some buttered Haricots Verts (French green beans) with a touch of garlic for a lighter side. A dollop of extra Dijon mustard on the side is a traditional touch for those who like a bit of heat.