EMERALIZED SALISBURY STEAK

Steps:

• In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
• Transfer bacon to the bowl of a food processor and set aside.
• Remove all but 3 tbsp.
• of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
• Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
• Combine the onions with the bacon and process until smooth.
• Transfer to a lrg bowl and set aside.
• Heat 3 tbsp of the remaining bacon fat in the pan.
• Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
• Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
• Add red wine and cook until almost completely evaporated.
• Sprinkle the flour over the shallots and mushrooms and stir to combine.
• Cook for 1 minute.
• Add beef stock and cook for 5 minutes, until thickened.
• Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
• Cover and keep hot.
• Preheat broiler to 500*.
• In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
• and black pepper.
• Mix thoroughly.
• Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
• Broil patties about 4 minutes each side for medium rare.
• Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
• Taste and adjust seasonings if necessary.
• Spoon sauce over patties.