- 2 ¾ lbs prime chopped sirloin (20% fat)
- 5 large eggs
- 1 tbl finely chopped fresh Italian parsley leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp canola oil
- 4 1-inch thick slices sour dough batard
- 1 tbl unsalted butter, melted
- ¼ cup extra-virgin olive oil
- Sea salt
Green Peppercorn Sauce
- 2 tbl canola oil
- 1 small shallot, minced (about 1 teaspoon)
- 1 large garlic clove, minced (about 1 teaspoon)
- 4 tbl green peppercorns in brine (about 2 ounces) drained
- Kosher salt and freshly ground pepper
- 2 tbl all-purpose flour
- 1 . cups red wine
- 2 fresh thyme sprigs
- 2 cups veal stock
- ½ tbl unsalted butter
- Chopped Sirloin Patty
- Green Peppercorn Sauce
- 1 1-inch thick slices sourdough batard
- Sea Salt
- Combine the chopped sirloin, one of the eggs, parsley, kosher salt, and freshly ground black pepper together in a large bowl
- Mix just until the ingredients are thoroughly combined.
- Form the meat in to four equally-sized thick patties, shaping the patties to fit on the bread slices.
- Heat the oil in a large skillet over high heat for 2 to 3 minutes, until the oil is almost smoking.
- Place the patties in the skillet to sear for about 2 minutes per side for rare, 3 minutes per side for medium rare.
- Remove the patties from the skillet and place them on a plate
Green Peppercorn Sauce
- Heat the oil with the shallot and garlic in a large saucepan over medium-high heat, sauté. about 1 ½ minutes (until the shallot and garlic is soft and fragrant – stir constantly so the garlic does not brown).
- Add the peppercorns and continue to cook for another minute, stirring frequently.
- Season with kosher salt and freshly ground pepper.
- Add the flour and stir well to mix well.
- Add the wine and thyme sprigs and stir to combine.
- Bring the wine to a simmer, reduce the heat, and continue to simmer for 2 minutes.
- Add the stock, return the heat to high, and bring to a boil.
- Reduce the heat and simmer the sauce for about 20 minutes, until it is reduced by half.
- Stir in the butter.
- Toast the bread in a toaster.
- Then brush it on one side with the melted butter.
- To fry the eggs, heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil is almost smoking.
- Break one egg into a small bowl, transfer it to the skillet.
- Let it just begin to set around the edges, then break the second egg into the bowl and add to the skillet.
- Cook them for bout 1 . minutes, until the whites are set and the edges are golden and crispy but the yolks are still runny.
- Remove the eggs to a plate and cook the remaining 2 eggs the same way.
- Place 1 piece of toast butter-side up on each of four plates and set the sirloin burgers on top of them.
- Hold back about 4 teaspoons of the peppercorn sauce for garnishing the egg and pour the remaining sauce over and around the burgers, letting the sauce flow around the toast.
- Place a fried egg on top of each burger and sprinkle the egg with sea salt and the remaining peppercorn sauce.