1. Shape meat into patties of equal size. 2. Sprinkle with salt. 3. Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere. 4. Heat a heavy skillet and do not add fat of any kind. 5. When skillet is quite hot add the patties. 6. Cook about 5 minute on one side. 7. Using a spatula, quickly up patties and turn. 8. Cook about 5 minute longer (10 minute for well-done). 9. Remove patties to a warm platter. 10. Add 1 tablespoon of the butter to the skillet. 11. Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted. 12. Add the wine and cook 1 minute. 13. Add the cognac and let reduce to about half. 14. Add the beef broth and cook until reduced to about 3 tablespoons. 15. Swirl in the remaining butter. 16. Return patties to skillet (off the heat) and turn once. 17. Serve garnished with the parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
