How to make it

  • Divide the beef into 4 equal portions. Shape into patties, about 1-inch thick.
  • In a heavy skillet, heat 2 tablespoons of the butter. Add the mushrooms. Saute 3 to 5 minutes at medium heat until mushrooms are shiny. Remove onto platter.
  • Turn heat to high. Boil off liquid from drippings.
  • Add the beef patties. Saute 5 minutes on each side for medium done.
  • Remove meat to platter. Pour any juices from mushrooms into skillet.
  • Add consomme and wine. Bring to a boil. Boil until reduced to a shiny glaze that coats the pan. If sauce separates and becomes oily, add a bit of water to the pan.
  • Remove from heat. Whisk in the remaining butter, a tablespoon at a time, to make an emulsified sauce.
  • Add meat and mushrooms. Heat to serving temperature. Serve, sprinkled with pepper and parsley.
  • Tips: When preparing the sauce, if the butter gets too hot, the sauce will separate and you will have an oily layer on top of a thick base. If this happens, whisk water into the sauce, a tablespoonful at a time, to resurrect the emulsion.

Reviews & Comments 4

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  • semini16 5 years ago
    Im going to add onions to this mix! sounds great.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds fantastic! The red wine must make this unique.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Nice one!
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds like a delicous recipe thanks
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