Biftek Hache A La Lyonnaise Recipes

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BIFTEK HACHE A LA LYONNAISE



Biftek Hache a La Lyonnaise image

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!

Provided by Manami

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup finely minced yellow onion
2 tablespoons butter
1 1/2 lbs extra lean ground beef
2 tablespoons marrow or 2 tablespoons fresh pork fat
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1 egg
1/2 cup flour, spread on a plate
1 tablespoon butter
1 tablespoon oil
1/2 cup red wine or 1/4 cup water
2 -3 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 354.3, Fat 22.4, SaturatedFat 11.7, Cholesterol 141.2, Sodium 829.3, Carbohydrate 10.1, Fiber 0.6, Sugar 1, Protein 27

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