Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hamburger steak with whisky peppercorn sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pan Seared Striploin Steak With Whisky Peppercorn Sauce, Bourbon Peppercorn Sauce, Filet Mignon With Creamy Peppercorn Sauce. Season the steaks well with salt and pepper and grill or fry until the steak is to your liking. An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions.
Hamburger Steak with Whisky Peppercorn Sauce is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Hamburger Steak with Whisky Peppercorn Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
- Take Burgers
- Get ground beef
- Prepare breadcrumbs
- Get egg
- Take onion powder
- Get garlic powder
- Take paprika
- Take Worcestershire sauce
- Make ready salt and pepper
- Take Sauce
- Prepare whisky (double shot)
- Make ready crushed black peppercorns
- Prepare beef broth
- Take cream
- Make ready olive oil or other vegetable oil
For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. A cream based Pepper Sauce is kicked up with some Rib Eye steak in this BBQ Pit Boys easy to do recipe. Watch how easy it is to do with these few simple.
Steps to make Hamburger Steak with Whisky Peppercorn Sauce:
- In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine.
- Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside.
- Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half.
- Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste.
- Serve burgers topped with sauce.
All served with a robust whisky peppercorn sauce. It's like having a steakhouse in your own kitchen. Now that you're equipped with the facts about grilling the perfect steak you can serve this with a simple peppercorn sauce (with a splash of whisky) and get grilling. I also love Peppercorn Sauce with grilled chicken. What is important is that you sear the meat first in the pan, and the caramelisation formed in the pan is what will In France, Steak with Peppercorn Sauce is called Steak au Poivre, and you can find this on the menu of many bistros and restaurants.
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