Burgers Au Poivre With Potato Wedges Recipes

HAMBURGER STEAK (HACHE) AU POIVRE

Hamburger Steak (Hache) Au Poivre image

I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.

Provided by MA in Florida

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground chuck
1 1/2-2 tablespoons peppercorns, crushed
2 tablespoons butter
1 tablespoon shallot, finely chopped
1/4 cup red wine
1 tablespoon cognac
1/4 cup beef broth
2 tablespoons parsley, finely chopped

Steps:

Shape meat into patties of equal size.
Sprinkle with salt.
Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
Heat a heavy skillet and do not add fat of any kind.
When skillet is quite hot add the patties.
Cook about 5 minute on one side.
Using a spatula, quickly up patties and turn.
Cook about 5 minute longer (10 minute for well-done).
Remove patties to a warm platter.
Add 1 tablespoon of the butter to the skillet.
Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
Add the wine and cook 1 minute.
Add the cognac and let reduce to about half.
Add the beef broth and cook until reduced to about 3 tablespoons.
Swirl in the remaining butter.
Return patties to skillet (off the heat) and turn once.
Serve garnished with the parsley.

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