Emerilized Salisbury Steak with Mushroom Gravy
Servings: 6
Ingredients
- 1/2 lb Bacon, sliced, cut into 1/2-inch pieces
- 1 1/2 cup Yellow onion, chopped
- 1 lb Cremini mushroom, or button, wiped clean and thinly sliced
- 2 1/2 tsp Salt, divided
- 1/2 cup Shallot, minced
- 2 sprig Thyme, fresh
- 1 sprig Rosemary, fresh
- 1/2 cup Red wine, dry
- 2 tbsp Flour
- 2 cup Beef stock, rich
- 1/2 cup Heavy cream, plus 2 tablespoons
- 1 1/2 lb Ground chuck
- 3/4 lb Ground veal
- 1/2 lb Ground pork
- 2 Egg yolk
- 2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tbsp Garlic, minced
- Black pepper, freshly ground
- 2 tbsp Unsalted butter, cold
- 2 tbsp Chives, chopped
Directions
- In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to a food processor. Leave 3 tablespoons of fat in the skillet and reserve the rest.
- Add the onions to the fat and cook until very soft and caramelized at the edges, about 6 minutes. Add to the bacon and process until smooth. Transfer to a large bowl to cool.
- Heat 3 tablespoons of the reserved bacon fat in the pan. Add the mushrooms and 1 teaspoon salt and cook until they release their liquid and are golden at the edges, about 5 minutes. Add the shallots, thyme, and rosemary and cook until soft, about 2 minutes. Add the wine and cook until almost evaporated.
- Sprinkle in the flour, stir and cook 1 minute. Add the stock and cook 5 minutes, until thickened. Add 1/2 cup cream and cook until the sauce coats a spoon, about 6 minutes. Cover and keep hot.
- Preheat the broiler to 500 degrees F. Add the beef, veal, pork, remaining 2 tablespoons cream, egg yolks, mustard, Worcestershire, garlic, remaining 1 1/2 teaspoons salt and pepper to the onion-bacon puree and mix lightly but thoroughly.
- Shape into 6 oval patties about 1 inch thick (about 1 cup each) on a nonstick baking sheet or broiler pan. Broil close to the heat, about 4 minutes per side for medium-rare.
- Stir the pan drippings, butter, and chives into the sauce until the butter is incorporated. Adjust the seasoning and serve over the patties.