Eric Leclerc Burger au Poivre - Master Chef Round 1
- 1/3lb wagyu ground beef
- Grass-fed butter
- Kosher salt & pepper
- Grand Marnier
- Water (to adjust)
- Beef base/paste
- Worcestershire sauce
- Tabasco sauce
- 35% cream
- Peppercorns (black, white, pink, green)
- Capers in brine
- Herbes de Provence
- Garlic & onion powder
- Brioche burger buns
- Gruyere cheese
Heat cast iron pan (preferably Le Creuset, because it's french and we're doing a french recipe... sort of... just go with it) to medium. Wait about 15min before cooking burger. Turn over on to 350F.
Butter both the top and bottom bun with grass-fed butter, and place slice of gruyere cheese on the buttered side of the top bun & set aside.
Form the burger patty with either a ring mold or your hands, just make sure it's thick (or thicc, as the cool kids say) and slightly bigger than your burger bun.
While pan is heating up, we have to mise our place (get it? We're preparing our mise en place... no? ok). Open Grand Marnier bottle and take a sip for quality assurance. Take 2 if you're not sure. Have the following ingredients ready in the following order:
1) Grand Marnier
2) Water (to adjust)
3) Beef base/paste
4) Worcestershire sauce
5) Tabasco sauce
6) Peppercorns (black, white, pink, green)
7) Capers in brine (chopped)
8) Herbes de Provence
9) Garlic & onion powder
10) 35% cream
When you see whisps of smoke coming from your cast iron pan, it's time to drop in your burger patty. We are treating this exactly as you would a steak. Once it hits the pan, generously season the top side of the patty with Kosher salt & black pepper. There is no need to oil or grease the pan, since Wagyu beef contains a lot of fat. You also want a somewhat dry pan in order to create that b-e-a-utiful crust, a la Bruce Almighty. The first side should sear for about 4-5min. With metal spatula, check to see if the burger lifts from the pan with zero resistance. If it's still stuck to the pan, just leave it a few more minutes; one the crust has built up, the burger will release on its own. Once you've flipped it, season the burger again with Kosher salt & black pepper.
You don't want to sear the second side of the burger as long as you did the first, because the patty will finish cooking in the peppercorn sauce. Peppercorn sauce, you say? Why yes, it's the very next step!
Remove the burger from the pan and set aside on a plate. Put in a big glug of Grand Marnier in your pan (you may have to reduce the heat if it makes a violent noise). You will need more than you think, because the alcohol burns off very quickly. Once the noise has subsided (you will understand as you make this), add a spoonful of beef base/beef bouillon and whisk until dissolved. This is where you may need to adjust with a bit of water if too much liquid has evaporated. Then add the following in varying amounts, to your liking: Worcestershire sauce, Tabasco sauce, chopped capers with their brine, freshly cracked pepper (black, white, green & pink), pinch of kosher salt, Herbes de Provence, garlic & onion powder. I never measure these when I make this sauce; I just start small and add & adjust to my liking. The only things you don't want to skimp on are the peppercorns. This is a peppercorn sauce, after all. Once the smell has mellowed a bit, pour in the 35% cream. Again, no specific amount, just remember that once it's in there, it's not coming out. My pan is usually a little over half-full at this point.
Leave the heat on medium and whisk continuously. Taste every 2-3min and adjust with whichever seasoning you like. You are Picasso. Or Banksy. Or the guy that duct taped a banana to a wall. You are the artist, don't let anyone tell you what to put on your peppercorn sauce. Except maybe me cause I assume you're following this recipe. Ok I am Picasso in this case.
Place buns butter side up, in the oven on the middle rack. We aren't looking to toast the buns; we just want to melt the butter and cheese.
Whisk in a knob of butter in the peppercorn sauce until emulsified. That's a fancy word for incorporating the butter in the sauce. Once the sauce is at YOUR desired consistency (remember you are the guy that duct taped the banana to the wall), place the burger patty directly in the sauce, along with any juices/drippings. Take a spoon and baste the burger with the peppercorn sauce. Flip the burger and repeat. I do this pretty consistently for almost 5min; we don't want to apply too much heat to the burger, we're just looking to warm it through and let it finish cooking in the sauce.
The burger it pretty much done now, so you can remove the pan from the heat. The cast iron will retain heat for an additional 8-10min. Check on your buns; yea those squats are finally paying off! Ok now open the oven and check on your burger buns (see what I did there? Made myself laugh, and that's all that matters), if the butter & cheese are melted, remove from the oven and place the bottom bun on a plate.
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Steak Frites Au Poivre | Cookin' Somethin' w/ Matty Matheson
STEAK AU POIVRE FOR YA FREAKS THROW ANY STEAK ON THE @MADEIN GRIDDLE FRY SOME FRITES BONJOUR COOKIN' SOMETHIN'
INGREDIENTS
STEAK INGREDIENTS
2 NY Strip Steaks
Unsalted butter
Salt
Pepper
Garlic
FRIES INGREDIENTS
Yukon Gold Potatoes
Vegetable Oil
Salt
AU POIVRE SAUCE INGREDIENTS
2 Shallots, diced
2 Tbsp Butter
4 Tbsp Green Peppercorns
Demi
Cream
FRIES COOKING METHOD:
1. Start by peeling the potatoes and placing them in a large bowl of water. Cut potatoes into wedge halves.
2. Fill a large pot with hot water. Season with salt and add the potatoes cold. Bring up to a boil then turn off the heat. Let cook for about 5 minutes until a fork can pierce through.
3. Place potatoes on a wire rack on a rimmed baking sheet to cool to room temperature. Place into the freezer until freezer cold.
4. Fill a large pot with frying oil and bring to 360F.
5. Once freezer cold, remove the fries from the freezer and lightly smack using a whisk.
6. Carefully add french fries in batches to frying oil and bring oil temperature back to 360F and maintain that temperature while cooking.
7. Fry until golden brown. Add to a large bowl and toss in salt while hot.
STEAK COOKING METHOD
1. Season steaks with salt. Add steaks to a well-oiled pan and cook until slightly charred then flip and repeat on the other side. Brush butter over the top of the steak while it cooks. Cook for 3-5 minutes on each side or until medium.
2. Brush with butter and season with fresh cracked pepper, and smear with crushed garlic before letting it rest for 5-10 minutes.
AU POIVRE SAUCE COOKING METHOD
1. To a small bowl over medium-high heat, melt in the butter and add diced shallots and green peppercorns. Mix until incorporated.
2. Add in sprigs of thyme and cognac - mix together. Once the alcohol has cooked off, add in demi and cook until fully melted and mixed together.
3. Cook until the sauce has reduced by half or until thick enough to coat the back of a spoon.
4. Gently add and stir in cream until it reaches the desired consistency. Add to a bowl for serving.
PLATING METHOD:
1. Add Au Poivre sauce to the bottom of the plate and top with sliced steak and fries on the side.
2. Add the whole steak to the plate and Au Poivre sauce on top of the steak with fries on the side.
French Pepper Steak (Steak au Poivre)
Here is what you'll need!
French Pepper Steak (Steak au Poivre)
Servings: 2
INGREDIENTS
2 tablespoons coarsely ground black pepper
2 teaspoons kosher salt
1 14-ounce New York strip steak (or other steak of good quality)
1 tablespoon vegetable oil
2 tablespoons butter
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard
PREPARATION
Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating.
Heat 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 on one side for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest.
Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan.
Once brandy has reduced by half, add cream and continue to whisk until combined. Add dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce heat to low and reserve.
Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve.
Enjoy!
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MUSIC
Blue Paris Stomp
Licensed via Warner Chappell Production Music Inc.
Created by
Andrew Zimmern Cooks: Steak Au Poivre
Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy yet elegant way to impress your guest. You can use ribeye, sirloin, New York strips or flat iron steaks.
Get the full recipe:
Burger Au Poivre with Chef Ludo Lefebvre
Give your burger night some French flair with this recipe from Chef Ludo Lefebvre. ???? A combination of ground short ribs and skirt steak make for a deliciously savory burger, while the caramelized onions and black pepper sauce add a punch of flavor.
Burger Au Poivre:
Olive Branch Saucier:
???? Some notes for cooking at home: This is a wonderful recipe to make the same day that you go to the grocery store — just ask the butcher to grind the meat for you while you're there, then make the burgers for dinner that night. That being said, if that isn't an option right now, the burgers will still taste great! For the sauce, you can (carefully) flambé it if desired, or simply allow the alcohol to cook off over low heat if you're feeling a bit less adventurous. Bon appétit!
???? by Chloe Crespi for Ludo à la Maison and Food & Wine