Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole or 2% Milk
  • 1 large Egg, lightly beaten
  • 1/2 medium Onion, very finely minced or grated
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Olive Oil or Butter (for searing)
  • 3 Tbsp Unsalted Butter (for gravy)
  • 8 oz Cremini/Button Mushrooms, sliced thinly
  • 2 cloves Garlic, minced
  • 3 Tbsp All-Purpose Flour
  • 2 cups Low Sodium Beef Broth
  • 2 Tbsp Heavy Cream (optional)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Combine panko breadcrumbs and milk in a small bowl. Let stand for 5 minutes until fully absorbed to create the panade.
  2. In a large bowl, gently combine the soaked breadcrumbs, ground beef, minced onion, egg, Worcestershire sauce, Dijon, thyme, salt, and pepper. Mix only until just combined; do not overwork.
  3. Divide the mixture into four equal portions. Gently form into oval, slightly flattened patties (about 3/4 inch thick), creating a slight indent in the centre of each. Chill for 15 minutes if time allows.
  4. Heat 2 Tbsp of oil or butter in a large, heavy-bottomed skillet over medium-high heat. Sear the patties for 4–5 minutes per side until deeply browned. Remove steaks and set aside on a warm plate.
  5. Add the remaining 1 Tbsp of butter to the same skillet. Sauté the sliced mushrooms over medium heat until deeply caramelized (about 6–8 minutes). Add minced garlic during the last minute of cooking.
  6. Sprinkle the flour over the cooked mushrooms. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  7. Gradually whisk in the cold beef broth, scraping up any browned bits (fond) from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the gravy thickens sufficiently (about 5–7 minutes).
  8. Return the seared steaks gently into the simmering gravy. Cover the skillet loosely, reduce heat to medium-low, and allow the steaks to finish cooking through in the gravy for 8–10 minutes, or until internal temperature reaches 160°F (71°C).
  9. Stir in the heavy cream (if using). Garnish with fresh parsley and serve immediately, ideally over mashed potatoes.