Hamburger Steak Au Poivre Recipes

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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

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.

STEAK AU POIVRE



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

HAMBURGERS AU POIVRE



Hamburgers Au Poivre image

This is an adoptee. I made some significant changes 02/23/05 that I feel improve the recipe greatly. I hope you feel the same. Hamburger steak is underrated in my book.

Provided by riffraff

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb beef, Ground
1/2 teaspoon salt
2 -3 tablespoons black pepper, Freshly Cracked (Or To Taste.)
1 tablespoon brandy (optional) or 1 tablespoon cognac (optional)
3 tablespoons red wine, Dry (optional)
2 tablespoons butter

Steps:

  • Mix meat and salt.
  • Shape mixture into 4 patties, each about 3/4 of an inch thick.
  • Press pepper into both sides of the patties.
  • Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
  • Drain off the fat.
  • Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
  • Remove patties to a warm platter.
  • Stir the wine into the drippings in the skillet.
  • Heat just to boiling, stirring constantly.
  • Whisk butter, small pieces at a time, into the sauce.
  • Serve sauce over the patties.

STEAK AU POIVRE



Steak au Poivre image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon salt
4 teaspoons fresh coarsely ground black pepper
4 (6-ounce, 3/4-inch thick) tenderloin steaks
1 tablespoon butter
5 tablespoons Cognac
3 teaspoons Dijon mustard
2/3 cup half-and-half or light cream
3 tablespoons brined green peppercorns (drained)

Steps:

  • Rub salt and ground black pepper over both sides of the steak.
  • Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
  • Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).
  • Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
  • Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.

STEAK AU POIVRE



Steak au Poivre image

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Provided by vaaccess

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 29m

Yield 2

Number Of Ingredients 8

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

Steps:

  • Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
  • Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
  • Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
  • Pour cream sauce over steaks.

Nutrition Facts : Calories 560.9 calories, Carbohydrate 3.3 g, Cholesterol 185.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 49.6 g, SaturatedFat 15.9 g, Sodium 288.8 mg, Sugar 0.3 g

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY



French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

Steps:

  • Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
  • Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
  • Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
  • Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
  • Enjoy!

Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams

STEAK AU POIVRE



Steak au Poivre image

Provided by Merrill Stubbs

Categories     dinner, weekday, main course

Time 45m

Yield SERVES 4

Number Of Ingredients 9

2 tablespoons mixed peppercorns (long pepper, Pondicherry, cubeb and Tasmanian black pepper)
4 strip steaks, 1 1/2 inches thick, 10 to 12 ounces each
Kosher salt
1 to 2 tablespoons vegetable oil
1 large shallot, finely sliced
1/3 cup Cognac or brandy, plus additional for finishing sauce
2 cups good-quality brown veal or beef stock
1/3 cup heavy cream
2 tablespoons green peppercorns in brine, rinsed and drained

Steps:

  • Preheat the oven to 400 degrees. Crush the peppercorns between two layers of a kitchen towel with a rolling pin. Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
  • Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side. Transfer to a rack set in a shallow roasting pan. Repeat with the remaining steaks, adding more oil to the pan if necessary. Put in the oven to finish cooking. For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes). Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
  • While the steaks are in the oven, reduce heat under the pan to low and add the shallot. Cook, stirring frequently, until lightly browned, about 3 minutes. Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes. Add the stock and increase heat to medium. Simmer until thickened and reduced by about half, 8 to 10 minutes. Remove from heat and stir in the cream and green peppercorns. Season with salt if desired. Cover and keep warm.
  • When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac. Spoon the sauce evenly over the steaks and serve immediately.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 8 grams, Fat 61 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 24 grams, Sodium 1171 milligrams, Sugar 3 grams, TransFat 0 grams

SIMPLE STEAK AU POIVRE



Simple Steak au Poivre image

Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.

Provided by David Tanis

Categories     dinner, lunch, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
Salt
1 tablespoon coarsely crushed black pepper
1 teaspoon coarsely crushed Sichuan pepper
2 tablespoons unsalted butter
2 large shallots, finely diced
1 1/2 cups rich beef or chicken broth
1 tablespoon Cognac or bourbon
1/4 cup crème fraîche
1 bunch watercress, for garnish

Steps:

  • Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
  • Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
  • Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
  • Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
  • Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 39 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams

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Top Asked Questions

What is a classic steak au poivre?
Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side.
How to cook steak on the stove with butter?
Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute.
How do you cook a 1 inch ribeye steak?
Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
How to cook burger patties on the stove?
In a large skillet over medium heat, heat oil. Add patties and cook until golden and cooked through, 6 to 8 minutes per side. Remove from skillet and set aside to keep warm. To same pan, melt butter. Add mushrooms and onions and cook until softened, 5 minutes. Add flour and toss to coat veggies.

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