Ingredients:
1/2 lb bacon, cut into 1/2 inch pieces
1 1/2 cups yellow onions, chopped
1 lb cremini mushrooms or 1 lb button mushrooms, wiped clean & thinly sliced
2 1/2 teaspoons salt
1/2 cup shallots, minced
2 sprigs fresh thyme
1 sprig fresh rosemary leaves
1/2 cup dry red wine
2 tablespoons flour
2 cups beef stock
6 tablespoons heavy cream
1 1/2 lbs ground beef
3/4 lb ground veal
1/2 lb ground pork
2 egg yolks
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tablespoon garlic, minced
black pepper
2 tablespoons cold unsalted butter
2 tablespoons chives, chopped
Directions:
In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
Transfer bacon to the bowl of a food processor and set aside.
Remove all but 3 tbsp.
of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
Combine the onions with the bacon and process until smooth.
Transfer to a lrg bowl and set aside.
Heat 3 tbsp of the remaining bacon fat in the pan.
Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
Add red wine and cook until almost completely evaporated.
Sprinkle the flour over the shallots and mushrooms and stir to combine.
Cook for 1 minute.
Add beef stock and cook for 5 minutes, until thickened.
Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
Cover and keep hot.
Preheat broiler to 500*.
In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
and black pepper.
Mix thoroughly.
Shape into 6 oval patties, about 1 cup each, and 1″ thick, and transfer to a non-stick baking sheet.
Broil patties about 4 minutes each side for medium rare.
Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
Taste and adjust seasonings if necessary.
Spoon sauce over patties.
Servings: 6
Time preparation: 35 min.
Time total: 155 min.