Steak Haché w/ Sauce au Poivre
from https://www.seriouseats.com/

A popular French bistro menu item, steak haché is simple ground or minced beef that's cooked like a steak, then served as one might serve a steak in a bistro—with salad, fries, or both, and usually with some kind of classic sauce, whether it be peppercorn, béarnaise, a red wine sauce, or something else. It's a simple and satisfying meal that delivers a steak-like experience at a much lower cost.

I'd argue it's preferable not to stretch the ground beef with fillers like breadcrumbs or seasonings like minced onion, for the simple fact that mixing things into ground beef transforms its texture by bonding the proteins. Instead of a juicy, beefy bite, you end up with something springier, more like a meatloaf. Since steak haché typically comes with some kind of steak-friendly sauce, I'd rely on that for whatever infusion of flavor you're after.

Sear in a hot skillet, flipping the patties every minute or two as they cook; this builds up a great, flavorful seared exterior while evening out heat penetration so that the interiors overcook around the edges less. Once cooked, just slap the steaks on a plate, toss a salad, fries, or whatever you fancy alongside, add a condiment or sauce, and dig in. It's a hearty and filling classic for a reason.

2 pounds (910g) freshly ground beef chuck, preferably about 80 percent lean, formed into 4 oblong or round patties
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) vegetable or other neutral oil
Salad or French fries, for serving
Optional sauces: green peppercorn, béarnaise, choron, or another sauce of your choice

Season patties generously with salt and pepper. In a large cast iron or stainless-steel skillet, heat oil over medium-high heat until shimmering. Add patties and cook, flipping every minute or two, until an instant-read thermometer registers 125°F (50°C) for medium-rare or 135°F (57°C) for medium. Transfer to a plate and allow to rest for 5 minutes.

Transfer patties to serving plates and serve with salad and/or fries, along with the sauce of your choice.

4 servings

Sauce au Poivre
from https://www.whatdadcooked.com/

This recipe was for 800g minced beef at least 15% fat. 800g is 1.76 pounds. Servings is four.

2 large shallots – chopped
1/2 carrot – grated
2 sticks celery – grated
4 cloves of garlic – chopped
125ml white wine [about 1/2 cup]
2 tins of beef consomme [a tin is roughly 14 to 14.6 fluid ounces]
1 sprig fresh thyme
1/2 tsp dried tarragon
1 tsp plain flour
125 single cream/creme fraiche [about 1/2 cup]
4 tsp green peppercorns in brine – drained

Fry the shallots, carrot, celery and garlic in one tablespoon of butter and one tablespoon of vegetable oil on a medium heat for 15 minutes until soft.

Add the flour and fry for a minute, add the wine and let it boil for a couple of minutes, then add the consomme.

Add the thyme and tarragon and bring back to a boil, then simmer for 20 minutes or more until reduced by half.

Strain well, extracting all liquid from the vegetables.

Add the peppercorns and simmer gently for 10 minutes, add the cream and taste for seasoning.

For 4 steaks haché