HAMBURGERS AU POIVRE (PRODIGY)

      Title: HAMBURGERS AU POIVRE (PRODIGY)
  Categories: Meats
       Yield: 4 Servings
  
       2 lb Ground beef
       2 tb Coarsely ground black pepper
     1/3 c  Red wine
       2 tb Dijon mustard
       1 tb Green peppercorns
       1 tb Chopped fresh tarragon; -OR-
       1 ts -Dried tarragon
     1/3 c  Whipping cream
       4    Hamburger bun bottoms
  
   FORM GROUND BEEF into 4 patties about 3/4- to 1-inch thick. Press
   coarse black pepper into both sides to taste. Place patties on a
   plate, cover and place in the refrigerator. Combine red wine and
   mustard in a saucepan and place over medium heat on the stove. If
   using dried tarragon, add it now. Simmer until reduced by half. Add
   the green peppercorns and cream and simmer until liquid becomes
   saucelike. Remove from the heat and add fresh tarragon. Place a
   large, heavy skillet on the stove over high heat. When it is nearly
   smoking, add the hamburger patties. Cook 2 minutes. Turn the patties
   and cook on the other side until desired doneness, about 1 minute for
   very rare, 4 minutes for medium-well. To serve, arrange a burger on a
   toasted bun bottom and generously spoon some sauce over the top.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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