Ingredients
1 1/2 pounds lean ground beef
2 tablespoons dijon mustard
1/2 teaspoon dried thyme
3/4 teaspoon salt
1/4 cup cracked black pepper
2 tablespoons butter
1 green onion, sliced thin
3 tablespoons brandy
1 cup half and half
Preparation
Lightly mix beef, 1 tablespoon mustard, thyme and 1/2 teaspoon salt. Shape mixture into 4 patties. Pour cracked pepperonto waxed paper. Press bothsides of each patty firmly in pepper to coat. Melt butter in large heavy skillet over medium heat. Add hamburgers and cook 3 minutes on each side for rare or until done desired. Remove patties, keep warm, add green onion to skillet and cook 1 minute just until wilted. Add cognac and ignite with long match. When flame dies out, stir in half and half and 1/4 teaspoon salt. Simmer about 5 minutes to reduce liquid by about 1/3. Stir in 1 tablespoon mustard. Return hamburger to skillet. Spoon some sauce over tops, sprinkle with additional cracked pepper. Serve immediately
