HAMBURGERS AU POIVRE
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
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.
HAMBURGER STEAK (HACHE) AU POIVRE
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
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.
BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE
Steps:
- Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
- Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
- Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
- Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
- Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
- Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).
HAMBURGERS AU POIVRE
Steps:
- Lightly mix beef, 1 tablespoon mustard, the thyme and 1/2 teaspoon salt. Shape mixture into 4 patties. Pour cracked pepper on waxed paper. Press both sides of each hamburger firmly in pepper to coat. Melt butter in large heavy skillet over medium heat. Add hamburgers and cook 3 minutes on each side for rare or until done as desired. Remove patties, keep warm. Add green onion to skillet and cook 1 minute just until wilted. Add brandy and ingnite with long match. When flame die out, stir in half and half and 1/4 teaspoon salt. Simmer about 5 minutes to reduce liquid by about 1/3. Stir in 1 tablespoon mustard, return hamburgers to skillet. Spoon some sauce over tops, sprinkle with additional cracked pepper. Serve immediately
FRENCH PEPPER STEAK (STEAK AU POIVRE)
Make and share this French Pepper Steak (Steak Au Poivre) recipe from Food.com.
Provided by threeovens
Categories Steak
Time 20m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 8
Steps:
- Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
- Remove steak to serving platter and keep warm. Season lightly with salt to taste.
- Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.
Nutrition Facts : Calories 804.6, Fat 64, SaturatedFat 27, Cholesterol 183.1, Sodium 172.6, Carbohydrate 1.2, Fiber 0.4, Protein 40.1
HAMBURGERS AU POIVRE
Steps:
- Lightly mix beef, 1 tablespoon mustard, thyme and 1/2 teaspoon salt. Shape mixture into 4 patties. Pour cracked pepperonto waxed paper. Press bothsides of each patty firmly in pepper to coat. Melt butter in large heavy skillet over medium heat. Add hamburgers and cook 3 minutes on each side for rare or until done desired. Remove patties, keep warm, add green onion to skillet and cook 1 minute just until wilted. Add cognac and ignite with long match. When flame dies out, stir in half and half and 1/4 teaspoon salt. Simmer about 5 minutes to reduce liquid by about 1/3. Stir in 1 tablespoon mustard. Return hamburger to skillet. Spoon some sauce over tops, sprinkle with additional cracked pepper. Serve immediately
BURGERS AU POIVRE WITH POTATO WEDGES
I have yet to make this, but it's next on my list. For now, lemme just say....OMG, the photo I saw is insane! A big THANK YOU to Rachael Ray. I'm not a horseradish fan, so I'll have to discover if it's "omittable or substitutable" without suffering major repercussions. Times are estimated.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 425º. On a baking sheet, toss the potatoes with 2 tablespoons olive oil and the grill seasoning. Roast for 45 minutes.
- Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper.
- In a second medium skillet, heat 1 tablespoon olive oil over medium heat. Season the beef with salt and the coarse pepper. Form into 4 patties. Pour the wine into a dish. Dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and top with the mushrooms; cover with foil.
- Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.
- Heat the mushroom skillet over medium heat and add the remaining 2 tablespoons olive oil. Add the spinach and cook until wilted. Toss in the gorgonzola.
- Combine the sour cream with the applesauce, horseradish and bread crumbs. Serve the burgers with the wine gravy, spinach and potatoes, and horseradish sauce for dipping.
Nutrition Facts : Calories 1211, Fat 77.3, SaturatedFat 30.1, Cholesterol 201.6, Sodium 851.7, Carbohydrate 55.9, Fiber 7.7, Sugar 6.5, Protein 59.4
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#30-minutes-or-less #time-to-make #main-ingredient #preparation #very-low-carbs #beef #dietary #low-carb #low-in-something #meat
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