1 lb KM Grassfed Beef
2 Shallots, Finely minced
1 Egg yolk, beaten
½ tsp unrefined sea salt
½ tsp freshly ground pepper
2 tbsp clarified butter
WILD MUSHROOM AND ONION SAUCE:
2 cups homemade beef stock
2 cups dry red wine
2 sprigs fresh thyme
¼ cup clarified butter, divided
¾ lb mushrooms, chopped coarsely
1 large yellow onion, peeled and sliced thinly
Tossed ground beef and minced shallots into a mixing bowl and stir to combine roughly, fold in beaten eggs, salt, and pepper. Continue stirring until mixture is thoroughly combined.
Form the meat into seasoned patties and set aside while you begin preparing the sauce.
Bring beef stock, red wine, fresh thyme to boil. Continue simmering until reduced by half to three-quarters.
Melt 2 tbsp of clarified butter in cast iron or stainless steel skillet over moderate heat. When the butter is frothy but not yet brown, toss in the onion and fry until they release their fragrance and edges begin to caramelize. Remove onions from the pan and and toss in the mushrooms, be careful not to overcrowd the pan.
Continue sauteing the mushrooms until fragrant and brown. Set aside.
Melt 2 tbsp of clarified butter in a skillet and add the salisbury steak, sear on both sides until nice and brown on the outside but still pink on the inside.
Smother with sauted onions and mushrooms.
One the wine and stock are reduced by half to three-quarters, remove and discard the sprigs of thyme. Whisk in 2 tbsp of butter and continue simmering for 1-2 minutes.
Pour the reduction sauce over the salisbury steaks, mushrooms, and onions, continue to simmer over moderately low heat until the steaks are cooked through.
Serve hot with pan sauce and Enjoy!