| 1 | Form ground beef into 4 patties about ? to 1-inch thick. |
| 2 | Press coarse black pepper into both sides to taste. |
| 3 | Place patties on a plate, cover and place in the refrigerator. |
| 4 | Combine red wine and mustard in a saucepan and place over medium heat on the stove. |
| 5 | If using dried tarragon, add it now. |
| 6 | Simmer until reduced by half. |
| 7 | Add the green peppercorns and cream and simmer until liquid becomes saucelike. |
| 8 | Remove from the heat and add fresh tarragon. |
| 9 | Place a large, heavy skillet on the stove over high heat. |
| 10 | When it is nearly smoking, add the hamburger patties. |
| 11 | Cook 2 minutes. |
| 12 | Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. |
| 13 | To serve, arrange a burger on a toasted bun bottom and generously spoon some sauce over the top. |
| 14 | Michael roberts - prodigy guest chefs cookboo |
