Chopped Steak, Mushroom Sauce

Total Time:
25 min
10 min
15 min

4 servings

  • 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
  • Preheat the oven to 400 degrees F.

  • In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well. 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.

  • 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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