Chopped Steak, Mushroom Sauce (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 pounds ground beef, 80/20 blend |
1/4 cup minced onion |
2 tablespoons minced garlic |
1 tablespoon salt |
1 tablespoon finely ground pepper |
2 tablespoons grapeseed oil |
1/4 cup brandy |
2 cups beef stock or demi-glace |
2 cups mushrooms (crimini, button), quartered |
1 tablespoon fresh thyme leaves, minced |
1/2 tablespoon fresh rosemary leaves, minced |
generous pinch ground nutmeg |
3 tablespoons 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. Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall.
3. Next, heat a large saucepan with the oil over medium-high heat. Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes. After browning both sides, finish in the oven for 4 to 5 minutes for medium-well. Remove from the oven.
4. After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest. Then, return the pan to medium-high heat for 2 minutes. After the pan is hot again, carefully add the brandy and allow the liquor to cook off. Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume. After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce. Serve with the chopped steak.
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