Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hamburger steak with whisky peppercorn sauce. One of my favorites. 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. Hamburger Steak with Onions and Gravy.
Hamburger Steak with Whisky Peppercorn Sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Hamburger Steak with Whisky Peppercorn Sauce is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
- Take Burgers
- Get 1/2 kg ground beef
- Take 1/2 cup breadcrumbs
- Take 1 egg
- Take 1 tsp onion powder
- Prepare 1 tsp garlic powder
- Prepare 1 tbsp paprika
- Take 1 tbsp Worcestershire sauce
- Take to taste salt and pepper
- Prepare Sauce
- Make ready 60 ml whisky (double shot)
- Prepare 2 tsp crushed black peppercorns
- Make ready 1/2 cup beef broth
- Make ready 1/2 cup cream
- Get as needed olive oil or other vegetable oil
Doubled recipe, used red miso instead of white, crushed. The steak is usually crusted with cracked black or green peppercorns, and served with a sauce with cognac, and cream or demi-glace. Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
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.
Follow our video for a step-by-step guide on making this delicious recipe! Haggis, Neeps and Tatties Stack with a Whisky Sauce.. Chef Andre follows with Whisky Flamed Peppercorn Steak with Fondant Yellow Yam and Chef Terri Cook, stirring sauce, until hot. Transfer steaks to plates and tent with foil. Stir sugar and a pinch of Keep sauce warm over very low heat.
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