Julia Child’s Ground Beef Patties with Onions and Herbs (Bifteck Haché A La Lyonnaise)
This classic recipe for “Bifteck Haché A La Lyonnaise” by Julia Child takes simple ground beef patties and transforms them into an elegant and deeply flavorful meal. Juicy, herb-seasoned beef patties are pan-seared to a perfect crust, then finished with a luscious pan sauce infused with fresh herbs. It’s a wonderful example of how traditional French cooking elevates everyday ingredients.
Julia Child’s Ground Beef Patties with Onions and Herbs (Bifteck Haché A La Lyonnaise)
Ingredients
For the onions:
| Ingredient | Amount |
|---|---|
| Yellow onion, finely chopped | 3/4 cup |
| Butter | 2 tablespoons |
For the patties:
| Ingredient | Amount |
|---|---|
| Lean ground beef | 1 1/2 pounds |
| Butter, softened | 2 tablespoons |
| Salt | 1 1/2 teaspoons |
| Pepper | 1/8 teaspoon |
| Thyme | 1/8 teaspoon |
| Egg | 1 |
| Flour (for dredging) | 1/2 cup |
| Butter | 1 tablespoon |
| Oil | 1 tablespoon |
For the sauce:
| Ingredient | Amount |
|---|---|
| Beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or water | 1/2 cup |
| Butter, softened | 2-3 tablespoons |
| Fresh green herbs, minced (parsley, chives, tarragon, or chervil) | 2 tablespoons |
Instructions
Cook the Onions:
In a large skillet over medium heat, melt 2 tablespoons of butter and add the finely chopped yellow onion. Cook gently, stirring occasionally, until the onions are very soft and translucent but not browned, about 10 minutes. Transfer the onions to a large bowl and let cool slightly.
Make the Patty Mixture:
Add the ground beef, softened butter, salt, pepper, thyme, and egg to the bowl with the onions. Using a wooden spoon, mix everything vigorously until well combined.
Shape and Chill the Patties:
Form the mixture into patties about 3/4 inch thick. Cover and refrigerate until ready to cook—this helps them hold their shape during cooking.
Coat with Flour:
When you’re ready to cook, lightly dredge each patty in the flour spread on a plate, shaking off any excess.
Cook the Patties:
In a clean skillet (using the one from the onions works well), heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When the butter starts to foam and then subsides, add the patties. Cook until your preferred doneness, about 2-3 minutes per side or longer.
Keep Warm:
Transfer the cooked patties to a plate and keep warm while you prepare the sauce.
Prepare the Pan Sauce:
Drain any excess fat from the skillet. Pour in your choice of liquid (beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or water). Bring to a boil, scraping the bottom to loosen browned bits that add great flavor. Let the liquid reduce until it thickens to a syrupy consistency.
Finish the Sauce and Serve:
Turn off the heat and whisk in the softened butter, adding it in small portions and swirling the pan to emulsify. Stir in the minced fresh herbs. Spoon the rich sauce over the patties and serve immediately.
