Sometimes, the most comforting meals are also the most elegant. Julia Child’s Bifteck Haché à la Lyonnaise proves that ground beef can be elevated into a refined French bistro classic—without complicated techniques or obscure ingredients. Juicy, herb-scented patties are seared to a golden crust, then draped in a silky, buttery pan sauce infused with fresh herbs.
It’s hearty yet refined, rustic yet sophisticated—the kind of dish that feels like a special occasion but is simple enough for a weeknight. Serve it with mashed potatoes, roasted vegetables, or a crisp green salad, and you have a restaurant-worthy dinner straight from your own kitchen.
Why You’ll Love This Recipe
French elegance meets comfort food—the best of both worlds.
Quick to make, yet impressive enough for guests.
Customizable sauce options—white wine for brightness, red wine for depth, or beef stock for richness.
Inspired by Julia Child’s timeless cooking.
Ingredients & Their Roles
For the Onions
¾ cup yellow onion, finely minced – Provides sweet, savory depth to the patties.
2 tbsp butter – Used for gently sautéing the onions until tender and aromatic.
For the Patties
1½ lbs lean ground beef – The star of the dish. Choose good-quality beef for the best flavor.
2 tbsp butter, softened – Adds richness and helps keep the patties moist.
1½ tsp salt – Brings out the full flavor of the meat.
⅛ tsp pepper – A subtle kick of seasoning.
⅛ tsp thyme – Infuses gentle herbal notes.
1 egg – Binds the mixture for patties that hold together beautifully.
½ cup flour (for dredging) – Helps create a light crust when searing.
1 tbsp butter + 1 tbsp oil – The perfect combination for golden, flavorful browning.
For the Sauce
½ cup liquid – Your choice of beef stock, bouillon, dry white wine, dry vermouth, red wine, or water. Each brings a unique flavor profile.
2–3 tbsp butter, softened – Whisked in to create a glossy, velvety sauce.
2 tbsp fresh green herbs, minced – Parsley, chives, tarragon, or chervil for a fresh finishing touch.
Step-by-Step Instructions
1. Sauté the Onions
In a large skillet over medium heat, melt 2 tbsp butter. Add minced onion and cook slowly for about 10 minutes, stirring occasionally, until very soft and translucent. Do not brown. Transfer to a large mixing bowl to cool slightly.
