Sirloin Burgers AU Poivre Recipe

Sirloin Burgers AU Poivre
Ingredients: Serve 4
1 ½ pounds 90 percent lean ground sirloin
Salt and cracked peppercorns
3 tablespoons Dijon mustard
1 tablespoon unsalted butter
½ cup chicken broth
¼ cup dry red wine
½ cup heavy cream
2 tablespoons brandy
4 hamberger buns, toasted

Procedures:

• Adjust oven rack to middle postion and heat oven to 325 degrees. Set wire rack in rimmed baking sheet. Combine beef and ¾ teaspoon salt in bowl; shpae into four ¾ inch thick patties and press shallow divot in center of each. Brush each side of patties with 1 teaspoon mustard and press ½ teaspoon peppercorns onto each side.
• Melt butter in 12 inch nonstick skillet over high heat. Cook patties until well broened, about 2 minutes per side. Transfer burgers to prepared wire rack and bake until burgers register 125 degrees (for medium rare), about 5 minutes. Tent loosely with aluminum foil and let rest while preparing sauce.
• Meanwhile, pour off fat from skillet and add broth and wine. Bring to boil over medium high heat and cook, scraping up any browned bits, until thickened, about 4 minutes. Add cream and brandy, return to boil, and cook until reduced to ¼ cup, 3 to 5 minutes. Off heat, whisk in remaining 1 teaspoon mustard. Season with salt and pepper to taste. Place burgers on buns and spoon 1 tablespoon sauce over each. Serve.