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one ordinary dinner plate with one browned oval hamburger steak partly covered in pale tan cream sauce dotted with coarse black pepper and small shallot pieces, beside whole cooked green beans, with no mushroom gravy, onion rings, pasta, bread or garnish
Andre Lewis

Hamburger Steak Skillet with Peppercorn Cream

Shape the beef gently into four oval steaks and season their surfaces instead of mixing in a bread-and-egg filling. The patties keep a straightforward beef texture while the shallot and peppercorn cream provide the sauce. Steam the green beans first and keep them covered until they return to the skillet. A little Dijon helps the cream sauce come together without turning it into mustard gravy. Let the sauce reduce before the patties return so the beef only needs a brief final warming, with enough sauce left to spoon over the beans.
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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 green beans, water and 1/4 teaspoon salt in a deep 12-inch skillet. Cover and steam over medium heat for 4 to 5 minutes until crisp-tender, then transfer to a covered bowl and wipe the skillet dry.
  2. Shape beef gently into 4 oval patties about 3/4 inch thick. Season both sides with remaining salt and finely ground pepper.
  3. Heat oil in the same skillet over medium heat. Cook patties for 5 to 6 minutes per side until browned and their centers reach 160°F, then transfer to a clean plate. Spoon off excess fat, leaving about 1 tablespoon in the skillet.
  4. Cook shallot in the remaining drippings for 2 minutes. Stir in crushed peppercorns for 20 seconds, then add broth and scrape up the browned bits.
  5. Stir in cream, Dijon and Worcestershire and simmer gently for 3 to 4 minutes until the sauce lightly coats a spoon. Return patties, plate juices and green beans and warm over low heat for 2 minutes.
  6. Serve one hamburger steak with one-quarter of the beans and peppercorn cream per portion.