Ingredients:
1 1/2 lbs ground chuck
1 1/2-2 tablespoons peppercorns, crushed
2 tablespoons butter
1 tablespoon shallots, finely chopped
1/4 cup red wine
1 tablespoon cognac
1/4 cup beef broth
2 tablespoons parsley, finely chopped
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.