Salisbury Steak

Instructions

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.