© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: SAVEUR, July/August 2002, p41
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
10 tablespoon. butter, softened
1 medium yellow onion, peeled and finely chopped
1 ½ pounds. ground beef or chuck
leaves from 1 small sprig fresh thyme, chopped
1 egg, lightly beaten
salt and freshly ground black pepper
½ cup flour
1 tablespoon. vegetable oil
1 shallot, peeled and minced
½ cup red wine
leaves from 6 sprigs parsley, chopped
Melt 2 tablespoon. butter in a medium skillet over medium heat. Add onions and cook, stirring often, until soft, about 10 minutes. Transfer onions to a large bowl and set aside to cool. When cool, add meat, thyme, egg, 2 tablespoon. of the butter, and salt and pepper to taste and beat with a wooden spoon until well combined. Divide meat mixture into 6 equal parts, then shape into a 3½" patty. Put flour into a dish, dredge patties, shaking off excess, and set patties aside.
Heat oil and 1 tablespoon. of the butter together in a large heavy skillet over medium heat. Add patties and sear until well browned on both sides, turning once, 2-3 minutes per side for medium rare. Transfer patties to a warm platter and loosely cover with foil.
Discard fat from skillet and return skillet ot medium heat. Melt 1 tablespoon. of the butter in skillet, then add shallots and cook, stirring constantly, until they begin to brown, about 1 minute. Increase heat to medium high, add wine, and cook, scraping browned bits struck to bottom of skillet with a wooden spoon, until reduced by three-quarters, about 2 minutes. Remove skillet from heat and add the remaining 4 tablespoon. butter, 1 tablespoon. at a time, stirring constantly, until butter is melted and sauce is thick and velvety, about 1 minute. Add parsley and season to taste with salt and pepper. Spoon sauce over patties.