INGREDIENTS

• 2 lb. ground beef chuck
• ½ cup grated onion
• 2 tsp. Worcestershire sauce
• 2 tsp. hot sauce
• 1 ½ tsp. ground allspice
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup canola oil
• 1 lb. cremini mushrooms, thinly sliced
• 2 slices bacon, finely chopped
• 5 tbsp. unsalted butter
• ⅓ cup flour
• 6 cloves garlic, peeled and crushed
• 1 small yellow onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 1 bouquet garni (6 sprigs thyme, 6 sprigs flat-leaf parsley, and 1 bay leaf tied with kitchen twine)
• ¼ cup tomato paste
• 1 oz. dried porcini mushrooms
• 2 cups dry red wine
• 2 tbsp. sherry vinegar
• Chopped parsley, to garnish

INSTRUCTIONS

1. Combine beef, onion, Worcestershire, hot sauce, allspice, and salt and pepper in a bowl, and mix until thoroughly combined. Form mixture into four 5″ oval patties, about 1″ thick, and transfer to a plate. Cover with plastic wrap, and refrigerate until ready to use.

2. Heat oil in a 12″ cast-iron skillet over high heat. Add mushrooms, and cook, stirring, until browned, about 12 minutes. Season with salt and pepper, transfer to a bowl, and set aside. Add bacon to skillet, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer to paper towels and set aside. Add patties to skillet, and cook, turning once, until browned and cooked to desired doneness, about 8 minutes for medium. Transfer to a serving platter.

3. Drain and discard all but 3 tbsp. fat from skillet, and add 3 tbsp. butter; add flour, and cook, stirring constantly, until lightly browned, about 6 minutes. Add garlic, onion, carrot, celery, and bouquet garni, and cook, stirring, until vegetables are soft, about 5 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add dried mushrooms and wine, and cook, stirring, until reduced by half, about 3 minutes. Add 1½ cups water, bring to a boil, and cook until gravy is thickened, about 8 minutes. Pour gravy through a fine strainer into a bowl, pressing on solids in strainer; discard solids. Stir in remaining butter and sherry vinegar, and season with salt and pepper; stir in reserved cooked mushrooms.

4. To serve, spoon gravy over steak patties and garnish with reserved bacon and chopped parsley.