• 175 gram ounces minced onion
  • 3 cloves minced garlic
  • 3 tablespoons butter
  • 1 kilo ground beef
  • 4 eggs
  • 250 gram bread crumbs
  • 100 gram chopped flat leaf parsley
  • 350 gram cooked and diced button mushrooms
  • 1 chili chopped or 1 teaspoon cayenne pepper
  • Sauce:
  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • 1/4 cup finely chopped shallots
  • 3 tablespoons Cognac or brandy
  • 1 onion sliced small thin
  • 1 teaspoon cracked black pepper
  • 1 cup ruby or tawny Port
  • 1 cup of Beef Stock
  • 450 gram sliced mushrooms
  • 2 red onions, sliced 1/2-inch thick, grilled
  • 1 chili chopped or 1 teaspoon cayenne pepper



Although invented in the USA this steak made his name through out the world .

Saute onions,chili and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 8 x 125 gram steaks and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside.

For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots onions and mushrooms ; sauté until soft, 3 minutes. Add Cognac and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to half, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. before serving mix 4 cold chunks of cream butter into the hot sauce and whisk untill shiny…this will give extra shine to your sauce and fully flavor

Place steaks in a roasting pan and put in oven on 180 degrees for 40 minutes.Place steaks on plate and pour sauce over it. garnish with parsley