Prep 30 mins
Cook 20 mins
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.
- 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.
Look what I made for us! Oh, and could you do my dishes before you go...
This was a great way to serve "burgers" without it seeming mundane. I added a can of sliced mushrooms and used onions instead of shallots, and did not have cognac, so l left it out. I also add about 1 T of Worcestershire sauce in the meat. I topped each hamburger steak with a slice of provolone cheese, then topped it with the onion & mushroom mixture. My boyfriend thought it was a tad too spicy though.
A great recipe that does full justice to good quality meat. We had it with oven-roasted potatoes and a mixed salad and enjoyed every bite!