← Nouns Cooking · French

Ingredients

• 600 g beef mince (15–20% fat)
• 1 Shallot, very finely chopped
• 1 tbsp Parsley, chopped
• 1 tbsp Vegetable oil
• 4 eggs
• Salt
• Black pepper
• mustard, frites or green salad, to serve (optional)

Method

1. Mix the mince lightly with the shallot and parsley; do not knead it or the patties turn dense. Shape into 4 thick patties, about 2 cm deep, and press a slight dip in the centre of each.
2. Heat the oil in a large frying pan over medium-high heat. Season the patties well with salt and pepper and cook for 3–4 min per side for pink, or 5 min per side until 71°C (160°F) in the centre for well done.
3. Move the steaks to warm plates. Lower the heat to medium and crack the eggs into the pan. Fry for 3 min, basting the whites with the hot fat, until the whites are set but the yolks are still runny.
4. Slide an egg on top of each steak, grind over pepper and serve straight away with mustard and frites.

Tips

• Minced beef is safest cooked through to 71°C (160°F); serve pink only with very fresh mince from a trusted butcher.
• Salt the patties just before cooking, not in the mix, to keep them tender.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats BBC Good Food Olive Magazine