Difficulty: 2/5
Finely mince the beef using a grinder or knife. Place in a chilled bowl and refrigerate.
Trim the earthy stems from the mushrooms, roughly chop, and blanch briefly in salted boiling water. Drain and finely chop.
In a mortar, start by pounding the coarse Guérande salt with Sichuan pepper. Add pink peppercorns and continue pounding until powdered. Incorporate Espelette pepper and Indian curry.
Remove the meat from the fridge, add the spice mixture and chopped mushrooms, and mix thoroughly. Form into two 10 cm rounds.
Cook the steaks in a hot pan or on a grill to your preferred doneness.
