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Raoul's Burger (knock off)



AU POIVRE SAUCESteak au poivre can be made with filet mignon. I prefer high-quality New York or, my because they have more flavor. You can use any steak. For budget conscience, you can sous-vide to tenderize flat iron steaks. They work well and are full of flavor. I even make this sauce for the perfect Hamburger, inspired by Raoul’s in NYC. The Key for this burger is the meat, a blend of ground, brisket, chuck, and beef short ribs. Use an 8-ounce portion for a filet or burger. Use 12 ounces for Ribeye or New York Strip. For a good sauce au poivre, cracked black pepper is what you coat your meat with. Cognac is essential for the flavor. It does not have to be the top of the line. Heavy cream gives the au poivre sauce a creamy consistency. I always add green peppercorns. I love the flavor with the cracked black pepper. They add both flavor and color. Green peppercorns are sold in brine or freeze-dried. If you can find them, I prefer to freeze-driedA rich beef stock is needed to add depth to the sauce.
This recipe makes a sauce to have on hand. You can use this sauce by adding to your cooked meat at the time of serving. I make it and keep it frozen. If you are making steak, remove excess fat from pan and add sauce to deglaze the pan and serve. For the burger, it is served on the side for dipping. Sauce au Poivre2 shallots finely minced2 tablespoons butter1 tablespoon green peppercorns1 tablespoon cracked black pepper 1 cup rich beef stock¼ cup Cognac1 cup cream 2 tablespoons soft butter
Place sauté pan over medium heat. Add butter, and once melted, add shallots. Cook until translucent, about 4 minutes.
Add peppercorns and beef stock and reduce by 50%. Add Cognac and let it burn off; continue to reduce. Add cream and reduce by about 30%.
Raoul Burger Replica
Preheat oven to 400 F4 each 8 ounces burger (short rib, brisket, chuck blend)
2 teaspoons Flaky salt
3 tablespoons cracked black pepper
4 tablespoons butter
4 each Brioche Bun (Raoul’s use a Hallah bun, which can’t be found in Mississippi)
8 ounces triple Brie or St. Andree (2 ounces per burger)
Salad topping for Burger
2 tablespoons olive oil 1 teaspoon white balsamic vinegar
2 teaspoons Dijon mustard
¼ cup red onion, thinly sliced
3 tablespoons diced cornichons
3 cups spring mixed greens
1. Season Burgers or Steaks with flaky salt and press in cracked black pepper on both sides. At least three hours ahead and chill.
2. Place cast iron skillet over medium-high heat.
3. First, butter buns and toast the inside of the buns. Set aside.
4. Let the skillet get hotter, and then add butter and sear burgers or steak. Once both sides are well seared, the burgers should be crisp but rare. Place on a baking sheet to finish in the oven. Set aside.
5. Remove the bloomy rind from the Brie or St. Andree. Slice and save to put on top of burgers.
6. Whisk together olive oil, white balsamic vinegar, and Dijon mustard to emulsify. Add red onion and cornichons. Toss with Salad right when ready to top and serve the burgers.
7. Place the burgers in the oven for 6-7 minutes. Check the temperature with a digital meat thermometer. The center temperature should be 130-135.Immediately add the cheese and let it melt for 1 minute. At the same time as adding the cheese, put the buttered, toasted buns in the oven for 1 minute. 8. Heat Sauce au Poivre Place the burger on the flat half of the warm bun, with a generous amount of Salad on top, and then top with the other half. 9. Serve with a side of Sauce au Poivre for dipping. Crisp Frites add a lot to the experience!











PORK SCHNITZEL WITH FARMERS SAUCE (MUSRHOOM SAUCE)I recommend serving with Warm German Potato Salad1 cup Flour3 large Egg1 ½ tbsp Whole whole-grain mustard 3 ½ cups Panko fine dry1 tablespoon Montreal Seasoning4 each 6- 7-ounce Pork Loin slices or chicken breast1 cup Mushroom Gravy For SchnitzelPrepare the breading station.1. Set 4 shallow pans or plates in a row. Add flour in the leftmost. Add the eggs and mustard into the second bowl. Whisk with a fork until combined well. Add the Panko and Montreal seasoning into the third mix. Leave the last one empty. You’ll place your breaded chicken on it. Prepare the chicken/pork2. For Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels. Use a sharp chef’s knife to cut each chicken breast horizontally in half lengthwise—you should have 36 thin chicken cutlets about the same size. Stack the cutletsFor Pork: Slice pork loin into 1-inch thick slices, about 6-7 oz each. 3. Spread a large piece of plastic wrap (at least 7- x 11-inch big) on the cutting board and place one cutlet on it. Fold the plastic over the cutlet, leaving some space around for the cutlet to spread as you pound it. Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet until it’s 1/8 to 1/4 inch thin. Be firm but gentle so that the meat does not tear. The goal is to get an evenly thin cutlet. Pound the remaining cutlets, one at a time, using the same plastic wrap and replacing it if it tears.4. Ladle a generous amount of oil onto the flat top and heat over medium heat. In batches, fry the schnitzel for 2-3 minutes per side until golden brown.5. Transfer schnitzel to a sheet pan. Just before serving, heat to order in batches at 350. Do not overcookTo Plate:Place one cutlet in the center of the entree plate. Top cutlet with a 3oz ladle of mushroom gravy. Garnish cutlet with parsley leaves.Place 4oz of warm German potato salad on the side.
MUSHROOM SAUCE ¼ cup bacon grease1 cup Onion, chopped1 teaspoon garlic paste1 pound sliced mushrooms1 teaspoon Porcini Powder¼ cup butter½ cup flour1 cup reduced beef stock or demi-glace2 teaspoon Balsamic vinegar1 teaspoon salt tsp1 teaspoon sugar 1 teaspoon thyme1 teaspoon cracked black pepper
1. Melt bacon grease, lard, or beef drippings (any of these will yield the most flavor) in a pan over medium-high heat. Fry the onions until beginning to brown. Add the garlic and cook another minute.2. Add the mushrooms and cook for 5-6 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.3. Remove mushrooms and set aside.4. Add the butter to the pan and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.5. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner, add water or heavy cream.6. Add mushrooms back to the saucepan and serve.