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Le Chaudron recipe
Steak haché à cheval
Beef patties topped with a fried egg
⏱ 15 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4beef patties, 150 g / 5 oz95% lean
4very fresh whole eggs
1yellow onion
30 g (1 oz)unsalted butter
2 tbspolive oil
2 tbspWorcestershire sauce
1 tspDijon mustard
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 4 beef patties, 150 g / 5 oz 95% lean
- 4 very fresh whole eggs
- 1 yellow onion
- 30 g (1 oz) unsalted butter
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 4 patties out of the fridge 15 minutes before cooking so they cook evenly and stay pink inside.
- Season the patties generously on both sides. Press a slight dimple into the center of each so they don't puff up.
- Peel the yellow onion and slice very thinly. Heat 1 tbsp olive oil in the nonstick skillet over medium heat and cook the onion 10 minutes.
- Stir often until golden and soft without burning.
- Heat the large cast-iron skillet over high heat with 1 tbsp olive oil until just smoking. Sear the patties 2 minutes per side for rare (3 for medium-rare).
- Keep the patties warm on warm plates under foil. Deglaze the pan with the Worcestershire sauce and Dijon mustard.
- Set the onions aside, then melt the 30 g (2 tbsp) butter in the nonstick skillet over medium heat and gently crack in the 4 eggs without breaking the yolks. Salt the whites and pepper generously.
- Fry the eggs 3 minutes over low heat until the whites are set and the yolks still runny. Top each patty with the onions and a fried egg, and sprinkle with parsley.
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