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Andre Lewis

Hamburger Steak Skillet with Peppercorn Cream

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz green beans trimmed
  • 1/4 cup water
  • 3/4 tsp fine salt divided
  • 1 1/2 lbs 85% lean ground beef
  • 1/4 tsp finely ground black pepper
  • 1 tbsp neutral oil
  • 1 small shallot finely chopped
  • 1 tsp coarsely crushed black peppercorns
  • 1/2 cup low-sodium beef broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce

Method
 

  1. Put beans, water, and 1/4 teaspoon salt in deep 12-inch skillet. Cover; steam over medium 4 to 5 minutes until crisp-tender. Transfer to covered bowl; wipe skillet dry.
  2. Gently shape beef into 4 oval patties about 3/4 inch thick. Season both sides with remaining salt and finely ground pepper.
  3. Heat oil in same skillet over medium. Cook patties 5 to 6 minutes per side until browned and centers 160°F. Transfer to clean plate; spoon off fat, leaving about 1 tablespoon.
  4. Cook shallot in drippings 2 minutes; add crushed peppercorns 20 seconds. Add broth; scrape browned bits.
  5. Add cream, Dijon, and Worcestershire; gently simmer 3 to 4 minutes until lightly spoon-coating. Return patties, juices, and beans; warm over low 2 minutes.
  6. Serve one steak with one-quarter beans and cream sauce per portion.