Biftek Hache a La Lyonnaise

Biftek Hache a La Lyonnaise created by Marlene.

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!

Ready In:
35mins
Serves:
Units:

ingredients

  • 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 egg
  • 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

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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RECIPE MADE WITH LOVE BY

@Manami
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@Manami
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"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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  1. ALeos29754
    I modified the recipe for myself a bit. I substituted half the butter for sauteing the onions with fresh bacon grease and added pressed garlic. I also added a tb of bacon grease to the meat, rather than butter and added crushed saltine crackers to off set greasiness and excess moisture. I modified the sauce to increase amount for a side of garlic mashed potatoes by adding: mushrooms sauteed in butter, a splash of red wine, 2 cans beef broth, and some cornstarch mixed with water before adding the garlic butter from the recipe in Julia's book. Served a side of greenbeans with it as well. The results were fantastic!
    Reply
  2. ALeos29754
    I modified the recipe for myself a bit. I substituted half the butter for sauteing the onions with fresh bacon grease and added pressed garlic. I also added a tb of bacon grease to the meat, rather than butter and added crushed saltine crackers to off set greasiness and excess moisture. I modified the sauce to increase amount for a side of garlic mashed potatoes by adding: mushrooms sauteed in butter, a splash of red wine, 2 cans beef broth, and some cornstarch mixed with water before adding the garlic butter from the recipe in Julia's book. Served a side of greenbeans with it as well. The results were fantastic!
    Reply
  3. Cookie16
    Loved it!! I got 9 servings out of this and used vermouth. I put 1/2 of the patties in the freezer for later. This was not difficult and came together fairly quickly. Thanks!!
    Reply
  4. Marlene.
    Biftek Hache a La Lyonnaise Created by Marlene.
    Reply
  5. Marlene.
    This is delicious!! I'm so glad I didn't skip over the recipe just because of the name!! ( I will admit, I usually do!) The name makes it sound complicated and makes me think I wouldn't have the ingredients ... wrong on both counts! Easy recipe , the results are a very tasty burger with a nice sauce. I used the beef broth to make the sauce. My husband took one bit and said KEEP IT ... LOL .. I have a feeling I'll be making this ALOT in the coming cooler months!! Thanks so much for posting this recipe!! :)
    Reply
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