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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1 1/2		ground	952.0022	2.108	143.6843	41.2761
peppercorn	1 1/2 - 2	tablespoons	crushed	0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
red wine	1/4	cup		-	-	-	-
cognac	1	tablespoon		-	-	-	-
beef broth	1/4	cup		4.2	0.024	0.684	0.132
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.