Peppered Haché Steak with Garlic Butter



To make the garlic butter, add the butter, garlic, chives and parsley to a bowl and beat together until fully incorporated. Wrap the garlic butter in cling film, roll into a sausage shape and place in the fridge to firm up.


For the haché steak, add 1 tablespoon of oil, the onion, garlic, mustard, 2 tablespoons of peppercorns and the thyme to a frying pan over a medium-high heat, and cook for 2-3 minutes until the onions soften. Then add the soya mince and cook for a further 3-4 minutes until the mince starts to brown.


In a large bowl, mash the kidney beans and mix in the soya mince mixture, flaxseed, rice flour and water to create a dough-like consistency. Season with salt, to taste.


Then, shape the mixture into steaks and use the remaining peppercorns to coat the steaks. In a large frying pan over a high heat, add the remaining tablespoon of oil and fry the steaks for 3-4 minutes on each side. To finish, slice a disc of garlic butter and add to the top of the steak, to serve.


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