Chopped Steak, Mushroom Sauce
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Onion (minced)2 tbsps
Garlic (minced)1 tbsp
Salt1 tbsp
Pepper (finely ground)2 tbsps
Grapeseed Oil1 cup
Brandy2 cups
Beef Stock1 tbsp
Thyme Leaves (fresh, minced)3 tbsps
Butter (at room temperature)Directions:
1
Preheat the oven to 400 degrees F
2
In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well
3
Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall
4
Next, heat a large saucepan with the oil over medium-high heat
5
Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes
6
After browning both sides, finish in the oven for 4 to 5 minutes for medium-well
7
Remove from the oven
8
After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest
9
Then, return the pan to medium-high heat for 2 minutes
10
After the pan is hot again, carefully add the brandy and allow the liquor to cook off
11
Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume
12
After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce
13
Serve with the chopped steak