Sirloin Burgers au Poivre

By lorik

Ingredients

• 1 1/2 pounds 90 percent lean ground sirloin
• Salt and cracked peppercorns
• 3 tablespoons Dijon mustard
• 1 tablespoon unsalted butter
• 1/2 cup chicken broth
• 1/4 cup dry red wine
• 1/2 cup heavy cream
• 2 tablespoons brandy
• 4 hamburger buns, toasted

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 325 degrees. Set wire rack in rimmed baking sheet. Combine beef and 3/4 teaspoon 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 and press 1/2 teaspoon peppercorns onto each side.

2. Melt butter in 12-inch 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 (for medium-rare), about 5 minutes. Tent loosely with aluminum foil and let rest while preparing sauce.

3. Meanwhile, pour off fat from skillet and 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 until reduced to 1/4 cup, 3 to 5 minutes. Off heat, whisk in remaining 1 teaspoon mustard. Season with salt and pepper to taste. Place burgers on buns and spoon 1 tablespoon sauce over each. Serve.