"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Hamburgers au Poivre Recipe

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This recipe for Hamburgers au Poivre, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef chuck
Kosher salt to taste
1 tablespoon crushed peppercorns
2 tablespoon unsalted butter
1 tablespoon finely chopped shallots
1/4 cup dry red wine
1/4 cup canned beef broth
2 tablespoons finely chopped flat-lead parsley

Directions:
Directions:
1. Shape the meat into 2 patties. Sprinkle all over with salt and crushed peppercorns. Press down lightly to help the peppercorns adhere.
2. Heat a non-Teflon heavy skillet and do not add fat of any kind. When the skillet is quite hot, add the patties. Cook about 5 minutes on one side.
3. Using a spatula turn them over and cook for 5 more minutes for medium rare.
4. Remove the patties to a warm platter and cover lightly with foil.
5. Turn heat down to medium, add 1 tablespoon of butter and shallots to the skillet. Cook stirring until shallots are wilted (1-2 minutes).
6. Add the wine and cook until reduced by half (1 minute).
7. Add broth and cook until reduced to about 3 tablespoons.
8. Swirl in the remaining butter. Return the patties to the skillet, turning once without cooking. Serve garnished with chopped parsley.
Accompaniment: Hash Brown Potatoes with Peppers and Onions (available frozen).

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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