Recipe courtesy of Michael Lomonaco
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Form the meat into burger patties and season each with salt and pepper. Heat a skillet (non-reactive and with grill ridges preferred) over medium high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers. Serve with a green salad and roasted new potatoes.;

IDEAS YOU'LL LOVE

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Wedge Salad with Parmesan-Peppercorn Ranch

Recipe courtesy of Ree Drummond

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Niman Ranch Burgers

Recipe courtesy of Ina Garten

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Roasted Green Beans

Recipe courtesy of Ree Drummond

Black Bean Burger

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking