Recipe courtesy of Robert Irvine

Chopped Steak, Mushroom Sauce

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

2 pounds ground beef, 80/20 blend

1/4 cup minced onion

2 tablespoons minced garlic

1 tablespoon salt

1 tablespoon finely ground pepper

2 tablespoons grapeseed oil

1/4 cup brandy

2 cups beef stock or demi-glace

2 cups mushrooms (crimini, button), quartered

1 tablespoon fresh thyme leaves, minced

1/2 tablespoon fresh rosemary leaves, minced

Generous pinch ground nutmeg

3 tablespoons butter, at room temperature

Directions

  1. Preheat the oven to 400 degrees F. 
  2. In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well. 
  3. Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall. Next, heat a large saucepan with the oil over medium-high heat. Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes. After browning both sides, finish in the oven for 4 to 5 minutes for medium-well. Remove from the oven. 
  4. After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest. Then, return the pan to medium-high heat for 2 minutes. After the pan is hot again, carefully add the brandy and allow the liquor to cook off. Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume. After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce. Serve with the chopped steak.

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