Hamburger Steak Hache Au Poivre Recipes

Steps:

• Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
• Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
• In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
• Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

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.

Steps:

• Season both sides of each steak with the salt and pepper.
• Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side.
• Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
• Pour any leftover liquid from the skillet and lower the heat to medium.
• Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked.
• Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens.
• Stir in cream and other piece of butter; heat through, stirring constantly.
• Serve over steaks immediately.

Steps:

• Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
• Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.

Steps:

• 1. With 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.
• 2. Sprinkle 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.
• 3. Pour 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

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, or until beef patties are well done.

Steps:

• Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
• Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
• Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
• Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
• Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.