Biftek Hache a La Lyonnaise
This is a Julia Child's recipe from Mastering the Art of French Cooking, Vol.1 pp. 301-302. I used to make these for company even, they were that good. Have been making them for years. Good, good flavor - don't let the long list frighten you away. The vermouth is the best!
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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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