How To make Hamburgers Au Poivre
1 lb Ground Beef 1/2 ts Salt
1/2 tb Freshly CrackedBlackPepper;* 1 tb Brandy Or Cognac; Optional
3 tb Red Wine; Dry, Optional
* Or To Taste. ~------------------------------------------------------------------------- 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 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. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. -----
How To make Hamburgers Au Poivre's Videos
Binging with Babish: Steak au Poivre from Archer
This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.
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Steak Au Poivre Sliders Recipe | Over The Fire Cooking by Derek Wolf
Steak Au Poivre Sliders ????????????
This twist on a classic recipe is out of this world. Grilled steak topped with a creamy black peppercorn sauce is even better on sliders. Melted cheese and toasted rolls just take the steak and sauce to a whole other level. Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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The Secret to STEAK AU POIVRE Is NOT What You Think
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The secret to incredible Steakhouse quality Steak Au Poivre is actually making a great sauce. And at the heart of most amazing sauces, is an amazing stock. There are a few other tricks but you’ll need to dig into the recipe to find them.
Recipes:
Gnocchi Alla Sorrentina
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Burger Steak sauce au poivre ????????????
↓↓↓♡♥✿ INFOS PLUS BAS ✿♥♡↓↓↓
Abonne-toi c'est gratuit ☛ ✌
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Pour 3 burgers :
- 3 steack haché de boeuf
- 3 bun's
- Fromage
- 6 tranches de cheddar
- Sauce au poivre
- Feuilles d'épinards en salade
- Tomates en rondelles
- 3 cornichons aigre doux
- 1/2 oignon rouge
Bonne recette ;-) !!
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How to make an au Poivre Sauce | Chef Michael Heaps | Quick Recipe
A classic au Poivre is hands down probably my favorite sauce on steaks! If you haven’t had it before, it’s a classic French creamy pepper sauce. It’s old school, but I for one think it deserves a comeback!
Ingredients
Kosher Salt, as needed
1 oz Whole Black Peppercorns
1/2 Large Shallot, minced
2 oz Cognac
6 oz Demi-glace
6 oz Heavy Cream
½ oz Unsalted Butter
Method of Preparation:
Create the pan sauce by first pouring off excess fat from the skillet leaving about an ounce left in the pan. Return to medium-high heat and add the shallot and cook until translucent, about 2 minutes.
Deglaze with the cognac and using a whisk or another utensil scrape the fond from the bottom of the pan. Continue cooking until all the alcohol has burned off and the liquid has reduced to au sec. Add the demi-glace to the pan and bring to a simmer. Whisk in the cream and continue to stir until the sauce has reached nappe consistency. Finish by whisking in the butter and seasoning to taste.