Emeralized Salisbury Steak

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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 mushroom, wiped clean & thinly sliced
• 2 1/2 teaspoons salt
• 1/2 cup shallot, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary leaf
• 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 lamb
• 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

Recipe

• 1 in a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
• 2 transfer bacon to the bowl of a food processor and set aside.
• 3 remove all but 3 tbsp.
• 4 of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
• 5 add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
• 6 combine the onions with the bacon and process until smooth.
• 7 transfer to a lrg bowl and set aside.
• 8 heat 3 tbsp of the remaining bacon fat in the pan.
• 9 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.
• 10 add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
• 11 add red wine and cook until almost completely evaporated.
• 12 sprinkle the flour over the shallots and mushrooms and stir to combine.
• 13 cook for 1 minute.
• 14 add beef stock and cook for 5 minutes, until thickened.
• 15 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.
• 16 cover and keep hot.
• 17 preheat broiler to 500*.
• 18 in the mixing bowl with the pureed onion-bacon, add beef, veal, lamb, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
• 19 and black pepper.
• 20 mix thoroughly.
• 21 shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
• 22 broil patties about 4 minutes each side for medium rare.
• 23 add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
• 24 taste and adjust seasonings if necessary.
• 25 spoon sauce over patties.