Name: Steak Haché with Onion and Blue Cheese
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 12 ounces skirt steak, minced; 12 ounces rib eye steak, minced; 2 tablespoons Dijon mustard; 2 cloves garlic, grated; 3 large egg yolks; Quick-mixing flour, such as Wondra, for dredging; Kosher salt and freshly ground black pepper; Olive oil, for cooking; 1 cup blue cheese crumbles; Chopped fresh parsley, for serving; Minced fresh chives, for serving; Vegetable oil, for cooking; 4 cups sliced shiitake mushrooms; 2 cups shallots, cut into petals; 2 cups dry red wine; 2 cups beef stock; 2 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a 3-inch round cookie cutter

For the steaks: Mix the meats, mustard, garlic and egg yolks together in a bowl. Press the mixture into 3-inch round cookie cutters. Dredge the patties in the flour, then sprinkle with salt and pepper.
Preheat a cast-iron skillet on high heat. Add a splash of olive oil, then sear the patties until just kissed by the skillet, 1 to 2 minutes per side.
For the gravy: To a large skillet over medium-high heat, add a splash of vegetable oil and let get hot. Add the shiitakes and let sear for a couple of minutes, then add the shallots and let cook for another few minutes before deglazing with the red wine. Reduce by half, then add the stock. Keep cooking until thickened to your desired gravy consistency. Add the red wine vinegar, then taste and season with salt and pepper.
To plate, spread the blue cheese crumbles on a platter, then place the steak haché over the blue cheese; spoon the gravy over the top. This will make the blue cheese a bit melty and extra delicious. Sprinkle with some fresh parsley and chives and hit it with freshly ground black pepper over the top. Serve!