| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Mike03 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Ground top round |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 2 |
tb |
Olive oil |
| 4 |
lg |
Shallots; peeled, sliced thin |
| 2 |
tb |
Green peppercorns; drained, crushed |
| 1/2 |
c |
Dry red wine |
|
|
(preferably a syrah or zinfandel) |
| 3 |
tb |
Unsalted butter |
| 8 |
sl |
French baguette bread; toasted in warm oven |
INSTRUCTIONS
Form the meat into burger patties and season each with salt and pepper.
Heat a skillet (nonreactive and with grill ridges preferred) over
medium-high heat. Add 1 tablespoon of olive oil and heat for a moment
before adding the burgers. Char the burgers on the grill ridges and flip to
cook the other side. Cook the burgers to desired doneness, remove and keep
warm. Add the shallots to the pan along with the remaining olive oil and
cook the shallot for 2 minutes untill they begin to crisp but do not burn
them. Add the peppercorns and saute for 1 minute. Add the red wine and
reduce quickly by half. Place the burgers on several pieces of baguette,
swirl the butter into the red wine sauce and pour sauce over the burgers.
Serve with a green salad and roasted new potatoes. This recipe yields 4
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B15 broadcast 12-31-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
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