About this recipe:Fancy a steak but watching the pennies? This substitute made with lean steak mince is equally as delicious with a velvety sauce made with green peppercorns, brandy and cream. Yum . . . I like to serve this with fries and asparagus or a green salad and a good bottle of red. This dish always goes down well.
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Method Prep:10min › Cook:15min › Ready in:25min
Begin by making patties. This can be prepared up to 30 minutes to 24 hours in advance. In a mixing bowl, combine the mince, shallot, salt, pepper, herbs and Worcestershire. Mix well then shape into 4 burgers. Flatten down slightly with the palm of your hand. Put onto a plate and cover with cling film. Put into the fridge to firm up.
When ready to cook, heat a large, heavy based frying pan with the oil on high heat. Add the burgers and seal quickly on both sides. Turn the heat down to medium to low. Cook until how you like it. Slightly pink in the middle is my preference.
Remove burgers to a warm plate. Turn the heat down and add the peppercorns. Cook for a few minutes, stirring constantly. Add the brandy and Tabasco. Cook for a minute. Turn the heat right down and add the cream. Mix well and reduce slightly. Just before serving stir in a knob of butter.
Green peppercorns: Use the peppercorns found in small jars in brine. The best ones I have found are the ones purchased in France. The ones in the UK are nice, too, although you may have to scout for a good brand as some are a little too vinegary.