4 tbl green peppercorns in brine (about 2 ounces) drained
Kosher salt and freshly ground pepper
2 tbl all-purpose flour
1 . cups red wine
2 fresh thyme sprigs
2 cups veal stock
½ tbl unsalted butter
Chopped Sirloin Patty
Green Peppercorn Sauce
1 1-inch thick slices sourdough batard
Combine the chopped sirloin, one of the eggs, parsley, kosher salt, and freshly ground black pepper together in a large bowl
Mix just until the ingredients are thoroughly combined.
Form the meat in to four equally-sized thick patties, shaping the patties to fit on the bread slices.
Heat the oil in a large skillet over high heat for 2 to 3 minutes, until the oil is almost smoking.
Place the patties in the skillet to sear for about 2 minutes per side for rare, 3 minutes per side for medium rare.
Remove the patties from the skillet and place them on a plate
Green Peppercorn Sauce
Heat the oil with the shallot and garlic in a large saucepan over medium-high heat, sauté. about 1 ½ minutes (until the shallot and garlic is soft and fragrant – stir constantly so the garlic does not brown).
Add the peppercorns and continue to cook for another minute, stirring frequently.
Season with kosher salt and freshly ground pepper.
Add the flour and stir well to mix well.
Add the wine and thyme sprigs and stir to combine.
Bring the wine to a simmer, reduce the heat, and continue to simmer for 2 minutes.
Add the stock, return the heat to high, and bring to a boil.
Reduce the heat and simmer the sauce for about 20 minutes, until it is reduced by half.
Stir in the butter.
Toast the bread in a toaster.
Then brush it on one side with the melted butter.
To fry the eggs, heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil is almost smoking.
Break one egg into a small bowl, transfer it to the skillet.
Let it just begin to set around the edges, then break the second egg into the bowl and add to the skillet.
Cook them for bout 1 . minutes, until the whites are set and the edges are golden and crispy but the yolks are still runny.
Remove the eggs to a plate and cook the remaining 2 eggs the same way.
Place 1 piece of toast butter-side up on each of four plates and set the sirloin burgers on top of them.
Hold back about 4 teaspoons of the peppercorn sauce for garnishing the egg and pour the remaining sauce over and around the burgers, letting the sauce flow around the toast.
Place a fried egg on top of each burger and sprinkle the egg with sea salt and the remaining peppercorn sauce.