- 4
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
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.