Wednesday, January 17, 2018

Burger Au Poivre

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One of my favorite restaurant splurges is steak au poivre which is typically a filet mignon served with a creamy peppercorn sauce. The steak is great, of course, but it's the sauce that makes me crave that dish. So, why not just make the sauce?

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Technically you can make an au poive sauce without beef but it won't have the same depth of flavor. I'm always up for a good burger, though, and that certainly does the trick. The beef is coated in crushed peppercorns and seared on high heat in a cast iron pan. I do think cast iron is needed here and if you haven't treated yourself to one of those pans, you really should. It's one of my absolute go-to pans for so many recipes.

After the burgers are done to your liking, move them off to a plate and build the sauce on top of all those delicious beef drippings. Your house will smell amazing and your burger will be next level. Enjoy!

Burger Au Poivre
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by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients (2 Servings)
  • 2/3 lb. Ground beef
  • 2 Tablespoons black peppercorns
  • 1 Tablespoon olive oil
  • 1 Shallot, peeled and finely diced
  • 1 Clove garlic, peeled and finely minced
  • 1 Cup veal or beef stock
  • 2 Tablespoons heavy cream
  • 1 Teaspoon mustard
  • Salt to taste
Instructions
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Place the peppercorns in a plastic baggie and use a rolling pin to crush them. Make sure none of them are still whole.

Place the crushed peppercorns in a shallow plate, form the ground beef into two patties and put them in the pepper to coat on both sides. Move them to a cast iron pan, sear on high heat, flip and continue cooking until the burgers are cooked to your liking. Season with salt, move the beef to a plate and cover with aluminum foil to keep warm.

Reduce the heat to low, add the olive oil and diced shallot to the pan and saute for a few minutes until translucent. Add the minced garlic and continue cooking for another 30 seconds. Raise the heat to high, add the stock and allow to cook until the sauce is reduced by half. This should take approximately 7 minutes.

Stir in the heavy cream, mustard and salt. Place the burgers back into the sauce and continue cooking for another minute just to heat the burgers and allow the sauce to come together. Serve on rolls with your favorite greens.

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Monday, January 15, 2018

Chocolate Chip Tahini Cake


This weekend I was going through my pantry and thinking about doing some cold weather, stay-at-home-day baking. There's something so comforting about winter baking not to mention, I really wanted something sweet.

Thursday, January 11, 2018

Baked Cauliflower Rice and Bacon Arancini

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Where should I begin? The arancini part, the cauliflower rice part or the fact that this recipe serves four but I ate most of it by myself for dinner last night?

Monday, January 8, 2018

Winter Squash Soup with Sage

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I hope you all are not getting sick of soup recipes because the temperatures and wind chill around here are below zero and that means I'm eating soup. My big soup pot pretty much lives on top of the stove lately because it's a stay inside, eat all the soup and watch Netflix kind of month.

Wednesday, January 3, 2018

Braised Short Ribs

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So...brrrr. Those of us in the north east are enjoying (no, not really) single digit temperatures and the pleasures of potential frostbite whenever we take the dog for a walk. Mind you, I'm not really complaining that much because my apartment is heated and cozy. Just maybe getting a little claustrophobic in here.

Monday, January 1, 2018

Black Bean Soup

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Happy New Year, friends! I hope you had an opportunity to take some time off around the holidays. I took most of last week off which, for me, meant catching up on sleep, catching up on some personal stuff that I wanted crossed off my list and playing around in the kitchen.