Prep 35 mins
Cook 2 hrs
This is a recipe from Chef Emeril Lagasse. I haven't made it yet as I don't have a food processor, but wanted to share it because it looks very good.
- 1⁄2 lb bacon, cut into 1/2 inch pieces
- 1 1⁄2 cups yellow onions, chopped
- 1 lb cremini mushrooms or 1 lb button mushroom, wiped clean & thinly sliced
- 2 1⁄2 teaspoons salt
- 1⁄2 cup shallot, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary leaf
- 1⁄2 cup dry red wine
- 2 tablespoons flour
- 2 cups beef stock
- 6 tablespoons heavy cream
- 1 1⁄2 lbs ground beef
- 3⁄4 lb ground veal
- 1⁄2 lb ground pork
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 tablespoon garlic, minced
- black pepper
- 2 tablespoons cold unsalted butter
- 2 tablespoons chives, chopped
- In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
- Transfer bacon to the bowl of a food processor and set aside.
- Remove all but 3 tbsp.
- of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
- Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
- Combine the onions with the bacon and process until smooth.
- Transfer to a lrg bowl and set aside.
- Heat 3 tbsp of the remaining bacon fat in the pan.
- Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
- Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
- Add red wine and cook until almost completely evaporated.
- Sprinkle the flour over the shallots and mushrooms and stir to combine.
- Cook for 1 minute.
- Add beef stock and cook for 5 minutes, until thickened.
- Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
- Cover and keep hot.
- Preheat broiler to 500*.
- In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
- and black pepper.
- Mix thoroughly.
- Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
- Broil patties about 4 minutes each side for medium rare.
- Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
- Taste and adjust seasonings if necessary.
- Spoon sauce over patties.
Excellent dish. It is very time consuming to make. Cooking time needs to be increased. Everyone loved it!