Hamburger Steak (Hache) Au Poivre |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Shape meat into patties of equal size.
2. Sprinkle with salt.
3. Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
4. Heat a heavy skillet and do not add fat of any kind.
5. When skillet is quite hot add the patties.
6. Cook about 5 minute on one side.
7. Using a spatula, quickly up patties and turn.
8. Cook about 5 minute longer (10 minute for well-done).
9. Remove patties to a warm platter.
10. Add 1 tablespoon of the butter to the skillet.
11. Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
12. Add the wine and cook 1 minute.
13. Add the cognac and let reduce to about half.
14. Add the beef broth and cook until reduced to about 3 tablespoons.
15. Swirl in the remaining butter.
16. Return patties to skillet (off the heat) and turn once.
17. Serve garnished with the parsley.
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