Salisbury Steak for Grown-ups

Toss ground beef, minced shallots together in a mixing bowl and stir to combine roughly. Fold in beaten egg, salt and pepper. Continue stirring the meat, seasonings and egg yolk together until the mixture is thoroughly combined.Form the seasoned meat into four patties and set aside while you begin preparing the mushroom and onion reduction sauce.Bring beef stock, red wine and fresh thyme to boil over a moderately high flame. Continue simmering until reduced by half to three-quarters.Melt two tablespoons clarified butter in a cast iron or stainless steel skillet over a moderate flame. When the butter is frothy, but not yet browned, toss in onions and fry until they release their fragrance and their edges begin to caramelize.

Remove the onions from the pan, and toss in the mushrooms, taking care not to overcrowd the pan. Continue sautéeing the mushrooms until fragrant and brown. Set aside.Melt two more tablespoons clarified butter in the skillet and add the salisbury steak patties to the hot fat – searing on both sides until nice and brown on the outside but still pink in the center. Smother with sautéed mushrooms and onions.Once the wine and stock are reduced by half to three-quarters, remove and discard the sprigs of thyme.

Whisk in two tablespoons butter and continue simmering for one to two minutes.

Pour the reduction sauce over the Salisbury steaks, mushrooms and onions. Continue to simmer over a moderately low flame until the steaks are cooked through.

Serve hot, with pan sauce.