Ingredients for Biftek Hache A La Lyonnaise
- Yellow Onion
- 1 tablespoon butter
- 1 1/2 lbs ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Thyme
- 1 egg
- Flour
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/4 cup bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 shallots, finely minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup dry vermouth
- 1 teaspoon Dijon mustard
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How to Make Biftek Hache A La Lyonnaise
- In a large bowl, combine the ground beef, egg, bread crumbs, parsley, shallots, salt, and pepper. Gently mix until just combined; do not overmix.
- Shape the mixture into 4 patties, about ¾ inch thick.
- In a large skillet, heat the butter and olive oil over medium-high heat.
- Add the beef patties to the skillet and cook for about 4-5 minutes per side, until nicely browned and cooked through. Remove the patties from the skillet and set aside.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and begin to brown, about 5-7 minutes.
- Pour in the vermouth and scrape up any browned bits from the bottom of the pan.
- Add the beef broth and bring to a simmer, scraping up any remaining browned bits.
- Reduce the heat to low, stir in the Dijon mustard, and simmer for about 2-3 minutes until the sauce slightly thickens.
- Return the beef patties to the skillet and coat them with the sauce.
- Serve immediately, garnished with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
3g
Fat
58g
Carbs
3g
