Mark Moriarty's steak haché with peppercorn sauce and shoestring fries. Photograph: Harry Weir Sat Aug 22 2026 - 04:55Serves: 2Course: DinnerCooking Time: 20 minsPrep Time: 20 minsIngredients2 rooster potatoes300g good quality chuck/rib steak mince, coarsely cut, 20% fat (ask your butcher)6g sea salt1 tbsp vegetable oil2 shallots, finely diced1 garlic clove, minced30ml cognac100ml white wine½ tbsp freshly ground black pepper300ml high quality beef stock1 tbsp whole pickled green peppercorn400-500ml vegetable oil20g butterStart by preparing the shoestring fries. Carefully slice the potatoes thinly on a mandolin, then slice those slices into thin strips using a sharp knife to create thin, matchstick-length chips. Wash the potato in iced water to remove excess starch and then dry thoroughly on a cloth. Set aside in the fridge on a cloth to continue drying until cooking. Place the mince in a large bowl and season with the salt. Very lightly mix the salt through the mince, being careful not to overwork the mince.Divide the mince mix in two and mould them in your hands to thick burger patties.Place a non-stick frying pan on a medium-high heat and add the oil. Add the patties and sear in the pan for three minutes or until golden brown, then turn and cook for three to four minutes on the other side until golden brown. Remove the patties from the pan and place on a plate, then place the same pan back on the heat.Add the diced shallots and garlic and cook for two to three minutes until soft, then add the cognac (carefully, it may flambé). When the liquid is almost gone, add the white wine and cook until the liquid has reduced by half, scraping up any bits from the base of the pan. Then add a good amount of freshly ground black pepper, the beef stock, and the whole green peppercorns. Bring to a simmer and start reducing the sauce.To cook the shoestring fries, place the oil in a heavy-based pan (enough oil to have 1-2 inches of oil in the base of the pan) and heat the oil to approximately 170c. Add the fries in batches and keep them moving in the oil with a slotted spoon for two to three minutes until evenly golden brown. Remove and dry on kitchen paper, then season with salt. When the peppercorn sauce has thickened and reduced a bit, add the seared patties back into the pan to finish cooking through. Use a spoon to keep basting the patties in the sauce as it reduces. When the sauce is thick, finish it by adding the butter to make it glossy then remove the pan from the heat.To serve, place the steak haché on a serving plate/bowl and spoon on some sauce. Top with the shoestring fries.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.