I grew up on TV dinners. I loved when my parents would leave us home alone and we would have Salisbury steak for dinner. This is my adult (very fancy chef) version of it. Both Le Rock and Via Carota in New York City have fabulous versions of it, and I crave it. This is mine. Cook it longer if you want, but the rare of it makes it haché.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 12 ounces skirt steak, minced
- 12 ounces rib eye steak, minced
- 2 tablespoons Dijon mustard
- 2 cloves garlic, grated
- 3 large egg yolks
- Quick-mixing flour, such as Wondra, for dredging
- Kosher salt and freshly ground black pepper
- Olive oil, for cooking
- 1 cup blue cheese crumbles
- Chopped fresh parsley, for serving
- Minced fresh chives, for serving
- Vegetable oil, for cooking
- 4 cups sliced shiitake mushrooms
- 2 cups shallots, cut into petals
- 2 cups dry red wine
- 2 cups beef stock
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- For the steaks: Mix the meats, mustard, garlic and egg yolks together in a bowl. Press the mixture into 3-inch round cookie cutters. Dredge the patties in the flour, then sprinkle with salt and pepper.
- Preheat a cast-iron skillet on high heat. Add a splash of olive oil, then sear the patties until just kissed by the skillet, 1 to 2 minutes per side.
- For the gravy: To a large skillet over medium-high heat, add a splash of vegetable oil and let get hot. Add the shiitakes and let sear for a couple of minutes, then add the shallots and let cook for another few minutes before deglazing with the red wine. Reduce by half, then add the stock. Keep cooking until thickened to your desired gravy consistency. Add the red wine vinegar, then taste and season with salt and pepper.
- To plate, spread the blue cheese crumbles on a platter, then place the steak haché over the blue cheese; spoon the gravy over the top. This will make the blue cheese a bit melty and extra delicious. Sprinkle with some fresh parsley and chives and hit it with freshly ground black pepper over the top. Serve!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 924 |
| Total Fat | 59 g |
| Saturated Fat | 21 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 49 g |
| Cholesterol | 276 mg |
| Sodium | 1500 mg |