Biftek Hache a La Lyonnaise

Recipe by Manami
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup finely minced yellow onion
  • 2
    tablespoons butter
  • 1 12
    lbs extra lean ground beef
  • 2
    2 tablespoons marrow or 2 tablespoons fresh pork fat
  • 1 12
    teaspoons salt
  • 18
    teaspoon pepper
  • 18
    teaspoon thyme
  • 1
  • 12
    cup flour, spread on a plate
  • 1
    tablespoon butter
  • 1
    tablespoon oil
  • 12
    1/2 cup red wine or 1/4 cup water
  • 2 -3
    tablespoons butter
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DIRECTIONS

  • Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
  • Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
  • Form into patties 3/4" thick.
  • Cover & refrigerate till ready to use.
  • Just before sautéing, roll the patties lightly in flour.
  • Shake off any excess flour.
  • Place butter and oil in heavy skillet over med-high heat.
  • When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
  • Place burgers on serving platter and keep warm while finishing the sauce.
  • Pour fat out of the skillet and discard.
  • Add stock (or wine, vermouth or water) and boil down rapidly.
  • Scraping up the coagulated pan juice till reduced to almost a syrup.
  • Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
  • Pour the sauce over the hamburgers and serve.
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