steak au poivre

Steak Au Poivre is a French recipe. This particular recipe is an older one transcribed into digital form from a yellowed ripping at the seams recipe that had been typewritten. It was near a ratatouille recipe. You can see the ratatouille recipe that accompanied it here https://sites.google.com/site/familyrecipescollection/home/vegetables/ratatouille. I'm assuming you could serve it in a bed of noodles or something similar instead. Makes me remember my grandparents. Making date nut rolls was a trendy thing to do among their generation in the 1970's and 1980's. Talking heads like Reagan and Thatcher babbling on with serious looking faces about "The Cold War" on the boob tube, and the tv shows shifting from black and white to color, and the shows advertised as colorized. Having a pool was a status symbol.

• 1 1/2 lb ground chuck (15-20% fat)

• 3 tsp freshly ground coarse black pepper

• 1/4 C butter or margarine

• 1/2 C Burgundy

• 1 beef bouillon cube crumbled

• ratatouille

1. Shape the beef into a large oval patty about 5 inches wide and 7 inches long. Sprinkle each side with 1 1/2 tsp pepper.

2. In 2 tablespoons hot butter in a skillet over medium heat, brown each side about 2 minutes.

3. Reduce the heat. Cook over low heat for 15 minutes, turning once for medium rare. Remove to a large warm platter.

4. Stir the remaining butter into the drippings in the skillet along with the wine and the crumbled bouillon cube. Stir over medium heat to dissolve the bouillon cube and any browned bits in the pan. Bring just to boiling and simmer gently for 2 minutes. Pour over the hamburger steak.

5. Spoon the ratatouille around the hamburger just before serving.

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