Hamburger Steak (Hache) Au Poivre

czwartek, 6 lutego 2014

Hamburger Steak (Hache) Au Poivre

Time: 50 mins

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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