Salisbury Steak

Method

1. Put 15 g of dried breadcrumbs in a bowl with 1 tbsp of milk and leave to soak for 5 minutes, until the crumbs are soft and pasty. This panade keeps the patty tender.
2. Add 150 g of beef mince, 1 tbsp of beaten egg, 30 g of finely grated onion, 1 tsp of Worcestershire sauce, 1 tsp of Dijon mustard, 0.25 tsp of salt and 0.25 tsp of black pepper to the soaked crumbs. Mix with your fingertips just until combined — overworking makes the steak springy — then shape into a single oval patty about 2 cm thick and press a shallow dip into the centre.
3. Heat 2 tsp of neutral oil in a heavy skillet over medium-high heat until it shimmers. Lay in the patty and sear 3 minutes a side, without moving it, until a deep brown crust forms. It should still be pink inside. Transfer to a plate.