RECIPES: Recipe Details
Burger ala Chateaubriand
2 Tablespoons Sutter Home Chardonnay
2 Tablespoon Finely Chopped Shallots
3 Tablespoons Chopped Fresh Tarragon or 1 Table Spoon Dried Tarragon
1/2 Tablespoon Chervil
6 egg yolks
2 Tablespoons Juice of Fresh Lemon
1/4Pound Butter (1 Stick) Cut in 1 Tablespoon Pieces
1-1/2 Cups Premixed Fresh Caesar Salad Greens (Omitting Croutons)
1/4 Cup Prepared Caesar Salad Dressing
2-1/2 Pounds Fresh Ground Sirloin Steak*
6 Bakery Style Hamburger Buns
1-1/2 Teaspoons Fresh Ground Black Pepper
*Caution: Burgers will be prepared medium rare. To minimize the risk of food borne illness; sirloin must be ground by you or your butcher under conditions that promote the safe consumption of beef cooked to an internal temperature of less than 165 degrees
Preheat gas grill to medium heat
Heat wine over grill in a small pan until steam appears. Place shallots, tarragon, and chervil in a small bowl and cover with warm wine. Set aside to steep. In a small sauce pan or double boiler whisk together egg yolks, lemon juice, and butter. If using a sauce pan on direct grill heat cook slowly or the eggs will break, the following method works well: Whisk egg yolks, lemon, and butter until steam first appears and remove from heat. Continue to whisk vigorously until steam disappears and return to heat. Continue this way until the bottom of the pan can stays visible between strokes of the whisk. If using a double boiler, keep water at a simmering boil on grill and whisk ingredients until the same consistency is reached. Whisk in wine, shallots, tarragon, and chervil, and set aside.
Toss premixed fresh Caesar Salad greens with prepared dressing and refrigerate until ready to use.
Make six individual ground sirloin patties sized to fit buns. Season each with 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon salt. Cook on high heat until medium rare (about four minutes per side). Using 1/4 cup of Caesar Salad, make a bed on bottom half of bun. On this place the burger and top with two tablespoons of sauce Bearnaise and cover with top half of bun. Bon Appetit.
This burger pays homage to the French Classic with traditional sauce Bearnaise and Caesar Salad.