Ground Sirloin Patties with Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse. Ingredients:
1 tablespoon plus 4 teaspoons butter |
1/2 cup chopped onion |
8 ounces ground sirloin |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons all purpose flour |
1 cup dry red wine |
1/4 cup whipping cream |
Directions:
1. Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.
2. Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.
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