- Prep time
- 15 minutes PT15M
- Cook time
- 8-10 minutes PT10M
- 1 serving
Steak haché is essentially a burger patty made with finely chopped prime steak or another premium protein—in this case, deliciously lean ground bison.
- 8 ounces ground bison
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 3 cremini mushrooms, medium diced
- 6 baby carrots, peeled
- 1 shallot, sliced thin into rings
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- 4 ounces beef stock
- 4 ounces heavy cream
Form bison into an oval patty about 1 inch thick. Season with salt and black pepper. Heat 2 tablespoons of olive oil in a sauté pan. Cook bison on medium heat until well browned on one side, 3-4 minutes, then flip and brown the other side. After 1 minute, add mushrooms to the pan.
While the bison is cooking, heat remaining olive oil in a separate pan on medium heat and add the carrots. Cook for 2 minutes, then add the shallots. Continue to cook until carrots are browned and tender. Add the chopped herbs and toss to coat. Reserve warm until ready to serve.
When the other side of the bison patty is browned, turn back over and add the beef stock. Reduce by half, then add the cream. Baste the bison patty with the cream sauce until the sauce begins to thicken and the bubbles become smaller. If sauce becomes too thick before bison is fully cooked, can add a few ounces of stock or water. When the bison reaches an internal temperature of 160°F, remove from pan, plate and top with sauce and carrots.