Cutlets au Poivre

Ingredients:Cutlets au Poivre
• 1 1/2 lb ground beef
• 3/4 teaspoon salt
• 3 teaspoons cracked pepper
• 3 Tb spoons Dijon mustard
• 2 TB spoons butter
• 1 cup chicken broth
• 1/2 cup dry red wine
• 1 cup cream
• 4 TB spoons brandy

Directions:
• Adjust oven rack to middle position and heat oven to 325 degrees F.
• Set wire rack in rimmed baking sheet.
• Combine beef and salt in bowl.
• Shape into four 3/4 inch thick patties and press shallow divot in center of each.
• Brush each side of patties with 1 teaspoon mustard.
• Press 1/2 teaspoon peppercorns onto each side.
• Melt butter in nonstick skillet over high heat.
• Cook patties until well browned, about 2 minutes per side.
• Transfer burgers to prepared wire rack and bake until burgers register 125 degrees F. (About 5 minutes).
• Tent loosely with aluminum foil and let rest while preparing sauce.
• Meanwhile, pour off fat from skillet.
• Add broth and wine.
• Bring to boil over medium-high heat and cook, scraping up any browned bits, until thickened, about 4 minutes.
• Add cream and brandy.
• Return to boil, and cook for 5 minutes.
• Off heat, whisk in remaining mustard.
• Season with salt and pepper to taste.
• Spoon sauce over cutlets.
• Serve.

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