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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Recipe Information
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)
Instructions
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.
Sprinkle the freshly ground black pepper evenly over both sides of each patty, pressing gently to help the pepper adhere.
In a large skillet, heat the vegetable oil and half of the butter over medium-high heat until hot and shimmering.
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.
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.
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.
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.
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.
Return the cooked patties to the skillet, spooning the sauce over them to warm through for about 1-2 minutes.
Serve the hamburger steaks immediately, garnished with chopped parsley if desired, alongside mashed potatoes or a green salad to complete the meal.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
