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
Preparation
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.
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.
Makes 2 servings; can be doubled.

Main Course Recipes |