Ingredients
-
-
1 1/2 lbs ground beef
-
2 1/2 teaspoons Worcestershire sauce (divided use)
-
1 teaspoon kosher salt
-
1/4 teaspoon fresh ground black pepper
-
2 tablespoons butter (divided use)
-
1/4 cup finely chopped shallots or 1/4 cup sweet onion
-
4 button mushrooms, chopped
-
1/4 cup red wine (may substitute strong beef broth)
-
1 tbsp.dijon mustard
-
1 tablespoon lemon juice
-
1/2 cup heavy cream
Instructions
- Directions:
- Gently combine ground beef, 1 teaspoons of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
- Heat a large heavy skillet over medium heat. Add 1 Tbsp.of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
- Add remaining 1 tablespoons of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft.
- Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
- Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.