Hamburger Steak au Poivre
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- 1 1/2 tbsp. black peppercorns
- 2 lbs. ground sirloin
- 4 tsp. butter
- 1/4 cup brandy
- 3 tbsp. lemon juice
- 1/4 cup butter,sliced, optional
- parsley sprigs for garnish, optional
1With flat end of cleaver or with meat pounder, crush peppercorns between sheets of waxed paper.Shape beef lightly into four patties and press pepper into both sides of patties.
2Sprinkle a light layer of salt over bottom of heavy skillet just large enough to hold the hamburger patties.When salt begins to brown, add 4 tsp. butter and heat til very hot. Add hamburgers and cook til well browned on one side. Turn and cook 30 seconds over high heat, then lower heat to medium and cook for 1 to 2 minutes for rare. Transfer to warmed platter.
3Pour fat from skillet. Add brandy and carefully ignite with long match. Shake skillet til flames go out. Add lemon juice. Swirl in the sliced butter and pour sauce over hamburgers. garnish platter with sprigs of parsley