Michel Roux's Steak Hache

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
2 tablespoons of vegetable oil
1 tablespoon of butter
1 x large onion
1 teaspoon of sugar
2 teaspoons of red wine vinegar
2 x 160g minced beef patties
2 x large free range eggs


Teaspoon of Honey Dijon mustard
Splash of red wine vinegar
3 x tablespoons of extra virgin olive oil
8 x cornichons, finely chopped
1-2 tablespoons of chives, finely chopped
2 x large handfuls of mache
Serve with hot pomme sauté

Peel and slice the onions, cook in a pan with half the vegetable oil, salt, sugar and pepper over medium heat. Once caramelized add the vinegar and set aside.


Season the patties and brush the remaining oil onto each pattie. When the BBQ is hot add the  patties to the BBQ and cook for 2-3 on each side, you want a bit of lovely colour on the patties but for them to remain pink inside. 


While they are cooking, place a small frying pan onto the BBQ to heat up and add a little oil and butter to the pan. When they both start to sizzle, crack the eggs into the pan. Season with a little salt and pepper and when the white is set and yolk still runny take out of the pan. Place the onions on top of the patties followed by the egg. Dress the mache salad with the dressing and mix well.  Serve the salad alongside the onion and egg topped steak hache on the plate along with the pommes sautés.