Hamburger Steak Hache Au Poivre
Indulge in the rich, French-inspired flavors of Hamburger Steak Haché au Poivre—a sophisticated twist on classic comfort food. This delectable recipe features juicy, pan-seared ground beef patties enrobed in a velvety peppercorn cream sauce that’s both bold and luxurious. Perfectly seasoned with a generous crust of freshly ground black pepper, these patties are complemented by a silky blend of brandy, beef stock, and heavy cream, creating a sauce that’s deeply flavorful yet remarkably easy to prepare. With a prep time of just 15 minutes and a cook time of 20, this dish balances elegance and simplicity, making it an excellent choice for both weeknight dinners and special occasions. Serve it over creamy mashed potatoes or alongside a crisp green salad for a truly unforgettable meal.
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Ingredients
- 500 g Ground beef (80% lean)
- 2 tbsp Freshly ground black pepper
- 1 tsp Salt
- 30 g Butter
- 1 tbsp Vegetable oil
- 1 medium Shallot, finely minced
- 60 ml Brandy or Cognac
- 120 ml Beef stock
- 80 ml Heavy cream
- 1 tbsp Flat-leaf parsley, chopped (optional, for garnish)
Directions
Step 1
In a mixing bowl, combine the ground beef with 1 teaspoon of salt. Mix gently with your hands to avoid overworking the meat. Divide the mixture into four equal portions and form into patties about 2 cm thick.
Step 2
Sprinkle the freshly ground black pepper evenly over both sides of each patty, pressing gently to help the pepper adhere.
Step 3
In a large skillet, heat the vegetable oil and half of the butter over medium-high heat until hot and shimmering.
Step 4
Place the patties in the skillet and sear for 2-3 minutes on each side, achieving a golden crust. Lower the heat slightly and continue cooking for another 2-3 minutes per side or until they reach your desired doneness. Remove the patties from the skillet and set aside, tenting with foil to keep warm.
Step 5
Discard any excess grease from the skillet, leaving about 1 tablespoon behind. Add the remaining butter and the minced shallot to the skillet. Sauté for 2-3 minutes, stirring frequently, until the shallot is softened and translucent.
Step 6
Carefully add the brandy or Cognac to the skillet. If desired and safe, use a long lighter to ignite the liquid for a quick flambé, allowing the alcohol to burn off. Let it simmer for about 1 minute to reduce slightly if not flambéed.
Step 7
Pour in the beef stock, stirring to deglaze the skillet and incorporate all browned bits from the bottom. Simmer for 3-4 minutes to reduce slightly.
Step 8
Lower the heat to medium-low and stir in the heavy cream. Simmer for an additional 2-3 minutes, stirring occasionally, until the sauce thickens to your preference.
Step 9
Return the cooked patties to the skillet, spooning the sauce over them to warm through for about 1-2 minutes.
Step 10
Serve the hamburger steaks immediately, garnished with chopped parsley if desired, alongside mashed potatoes or a green salad to complete the meal.
Nutrition Facts
| Serving size | 857 grams (857.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2082 |
| Total Fat 167.00g | 214% |
| Saturated Fat 71.80g | 359% |
| Polyunsaturated Fat 9.20g | |
| Cholesterol 496mg | 165% |
| Sodium 3332mg | 145% |
| Total Carbohydrate 14.10g | 5% |
| Dietary Fiber 5.10g | 18% |
| Total Sugars 1.10g | |
| Protein 87.70g | 175% |
| Vitamin D 36IU | 179% |
| Calcium 174mg | 13% |
| Iron 13mg | 73% |
| Potassium 1521mg | 32% |
Source of Calories