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Hamburger Steak (Hache) Au Poivre

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“I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.”

Ingredients Nutrition


  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.

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