Hamburger Steak (Hache) Au Poivre

1. 1

   Shape meat into patties of equal size.

2. 2

   Sprinkle with salt.

3. 3

   Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.

4. 4

   Heat a heavy skillet and do not add fat of any kind.

5. 5

   When skillet is quite hot add the patties.

6. 6

   Cook about 5 minute on one side.

7. 7

   Using a spatula, quickly up patties and turn.

8. 8

   Cook about 5 minute longer (10 minute for well-done).

9. 9

   Remove patties to a warm platter.

10. 10

    Add 1 tablespoon of the butter to the skillet.

11. 11

    Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.

12. 12

    Add the wine and cook 1 minute.

13. 13

    Add the cognac and let reduce to about half.

14. 14

    Add the beef broth and cook until reduced to about 3 tablespoons.

15. 15

    Swirl in the remaining butter.

16. 16

    Return patties to skillet (off the heat) and turn once.

17. 17

    Serve garnished with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.