Hamburger Steak with Whisky Peppercorn Sauce. Pan Seared Striploin Steak With Whisky Peppercorn Sauce, Bourbon Peppercorn Sauce, Filet Mignon With Creamy Peppercorn Sauce. Hamburger Steak with Onions and Gravy. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce.

Check out Neven Maguire's Sirloin Steak with Peppered Whiskey Sauce from his Avonmore Cooking Cream Collection. For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. You can have Hamburger Steak with Whisky Peppercorn Sauce using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hamburger Steak with Whisky Peppercorn Sauce

You need of Burgers.
Prepare 1/2 kg of ground beef.
It's 1/2 cup of breadcrumbs.
It's 1 of egg.
It's 1 tsp of onion powder.
Prepare 1 tsp of garlic powder.
It's 1 tbsp of paprika.
It's 1 tbsp of Worcestershire sauce.
You need to taste of salt and pepper.
It's of Sauce.
You need 60 ml of whisky (double shot).
Prepare 2 tsp of crushed black peppercorns.
Prepare 1/2 cup of beef broth.
You need 1/2 cup of cream.
Prepare as needed of olive oil or other vegetable oil.

All served with a robust whisky peppercorn sauce. It's like having a steakhouse in your own kitchen. Now that you're equipped with the facts about grilling the perfect steak you can serve this with a simple peppercorn sauce (with a splash of whisky) and get grilling. Stir in cream stock and reduce until the sauce coats the back of a spoon and has a velvety texture.

Hamburger Steak with Whisky Peppercorn Sauce instructions

In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine..
Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside..
Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half..
Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste..
Serve burgers topped with sauce..

Stir in chopped tarragon and pour over steaks. One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. Here is an easy and delicious meal of a humble steak combined with freshly cracked black peppercorns sauce. Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce.