Time 53m Yield 4 servings Number Of Ingredients 7 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.
Time 45m Yield 4 servings Number Of Ingredients 11 Steps:
Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.) In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties. Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust. Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
Time 30m Yield 2 servings Number Of Ingredients 8 Steps:
Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating. Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest. Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low. Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve. Enjoy!
Time 29m Yield 2 Number Of Ingredients 8 Steps:
Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks. Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm. Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes. Pour cream sauce over steaks.
Time 50m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 50m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Sprinkle the steak on both sides with salt and crust one side of the steak with the pepper. Put the steak in the pan, pepper-side down, and cook until golden brown, 3 to 4 minutes. Flip and continue cooking to medium-rare doneness, 4 to 5 minutes longer. Remove to a plate and let rest 10 minutes. For the vinaigrette: In a mixing bowl, combine the red wine vinegar and Dijon mustard and season with salt and pepper. Whisk lightly, then slowly stream in the extra-virgin olive oil. Fold in the basil leaves. For the hash: Heat the canola oil in the pan, add the peppers and zucchini and cook, stirring a few times, about 2 minutes. Add the garlic and cook until the vegetables are soft, about 5 minutes. Next, add in the tomatoes and cook for 1 minute. Add the potatoes, season with salt and pepper and cook until lightly golden brown on all sides. Season with salt and pepper and transfer to a platter. Drizzle with some vinaigrette. To serve: Slice the steak and move to a serving platter. Drizzle with some vinaigrette. Serve alongside the hash.
More about “hamburger steak hache au poivre recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 6 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.
