Steak Haché with Spicy Sweet Potato Mash

In the meantime, chop the shallot and crush or mince the garlic. Deseed and finely chop the red chili pepper. Grate the nutmeg. Discard the tips of the green beans and then cut in half. Heat the olive oil in a frying pan over medium-high heat. Fry the garlic, shallot and green beans for 2 - 5 minutes. Season to taste with salt and pepper, then add the water (see pantry for amount).

Cover with the lid and fry for 6 minutes, then remove the lid and fry for 4 - 6 minutes or until al dente (see Tip). Add a pinch of nutmeg as preferred and season to taste with salt and pepper. Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.

Tip: if you'd prefer the beans to be softer, add more water and continue cooking as needed.

Melt the butter in the same pan over medium-high heat. Fry the steak haché for 2 - 3 minutes per side until done, or longer if you would prefer it to be less rare. Remove the steak haché from the pan (see Tip). Season with salt and pepper, then allow to rest under aluminium foil. 

Tip: if you want to make a jus, deglaze the pan with 30ml water per person. Mix well and serve with the mash later.

Mash the potatoes with a splash of milk and some of the reserved cooking liquid as needed. Stir in the chili pepper* and some butter if preferred, then season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.