For the Salisbury Steaks
• 1 lb ground grass-fed beef
• 2 shallots, very finely minced
• 1 egg yolk, beaten
• 1/2 teaspoon unrefined sea salt (pink Himalayan or Redmond’s REAL salt is good here)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons clarified butter or ghee
For the Wild Mushroom & Onion Reduction Sauce
• 2 cups homemade beef or chicken stock
• 2 cups dry red wine
• 2 sprigs fresh thyme
• 1/4 cup butter or ghee divided
• 3/4 lb button or cremini mushrooms, sliced
• 1 large yellow onion, peeled and sliced thin
1. Toss ground beef & shallots together in a mixing bowl and combine roughly. Fold in beaten egg, salt and pepper. Continue stirring the meat, seasonings and egg yolk together until the mixture is combined.
2. Form the seasoned meat into four patties and set aside while you begin preparing the mushroom and onion reduction sauce.
3. Bring beef stock, red wine and fresh thyme to boil over a moderately heat. Continue simmering until reduced by half to three-quarters.
4. Melt two tablespoons butter or ghee in another skillet over a moderate heat. When the butter is frothy, but not yet browned, toss in onions and fry until their edges begin to caramelize. Toss in the mushrooms and continue sautéing the mushrooms until fragrant and brown. Add the mushrooms and onions to the red wine reduction sauce.
5. Melt two more tablespoons of the butter or ghee in the skillet that had the mushrooms in it and add the Salisbury steak patties – searing on both sides until nice and brown on the outside but still pink in the center.
6. Add two more tablespoons butter or ghee in with sautéed mushroom, onion, reduction sauce and remove and discard the sprigs of thyme. Whisk until the butter is completely incorporated and melted.
7. Pour the reduction sauce over the Salisbury steaks, mushrooms and onions. Continue to simmer over a moderately low flame until the steaks are cooked through.
8. Serve hot with collard greens and mock mashed potatoes.