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HAMBURGERS AU POIVRE (PRODIGY)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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2 lb Ground beef
2 tb Coarsely ground black pepper
1/3 c Red wine
2 tb Dijon mustard
1 tb Green peppercorns
1 tb Chopped fresh tarragon -- -OR-
1 t -Dried tarragon
1/3 c Whipping cream
4 Hamburger bun bottoms
FORM GROUND BEEF into 4 patties about 3/4- to 1-inch
thick. Press coarse black pepper into both sides to
taste. Place patties on a plate, cover and place in
the refrigerator. Combine red wine and mustard in a
saucepan and place over medium heat on the stove. If
using dried tarragon, add it now. Simmer until reduced
by half. Add the green peppercorns and cream and
simmer until liquid becomes saucelike. Remove from the
heat and add fresh tarragon. Place a large, heavy
skillet on the stove over high heat. When it is nearly
smoking, add the hamburger patties. Cook 2 minutes.
Turn the patties and cook on the other side until
desired doneness, about 1 minute for very rare, 4
minutes for medium-well. To serve, arrange a burger on
a toasted bun bottom and generously spoon some sauce
over the top.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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