Charred Beef Patties with Pepper Sauce

Cook Time 15 Minutes

Servings 4

Ingredients

1 tbs. olive oil
500g good quality minced beef (I get my butcher to freshly mince chuck steak)
Salt
1 French shallot, finely chopped
1 tsp. Sichuan peppercorns
½ tsp. pink peppercorns and or white pepper
1 tsp. green peppercorns, drained from brine
3 sprigs thyme
3 tbs. brandy
200ml chicken stock
100ml cream

Method

Using a mortar and pestle, roughly crush the pink or white and Sichuan peppercorns together. Add the green peppercorns and crush a little.

Add a good pinch of salt to the mince and combine with your hands. Divide the meat into 4 even portions and then shape into round patties. Press the patties into the peppercorn mix on each side.

Heat a large pan over high heat and add the oil. Grill the patties for about 2 minutes on each side. Remove from the pan and place on a plate.

Turn the heat to medium and add the shallots, peppercorns and thyme followed by the brandy. Once the alcohol has cooked off add the chicken stock. Bring to the boil and reduce by 1/3. Add the cream and gently simmer until the sauce thickens. Add any of the juice from the meat back to the pan and swirl in. Pour the sauce over the patties and serve.