By Bernadette Kathryn, LMT, IHLC


I don’t know about you, but when I think of “Salisbury Steak” it conjures up visions of frozen TV dinners ~ do you remember those?  OK, maybe I am dating myself here, but I remember those crazy frozen dinners that came in aluminum partitioned pans, covered with foil that you put in the oven to heat and eat?  Now, I guess we would use the microwave if we were going the frozen dinner route, honestly I don’t know about that … that’s not my go-to food choice.


What I have here is an updated, completely fresh and sanctioned version of that old classic! This one is gluten-free and limited fat (considering that we are using grass-fed beef).  We made a roasted garlic & shallot sauce inspired by Conscious Cuisine by Chef Cary Neff, from Miraval Spa near Tucson, AZ. (This is an exquisite book with many amazing recipes that will tickle your taste buds while nourishing your body in a beautiful, healthful way.)


My dear friend Chef Barbara worked on and perfected this recipe and I am happy to share it with you today!  We paired it with caramelized onions, blanched broccoli, carrots, and a delicious gray made from the pan drippings, softened shallots, dijon mustard, homemade ketchup and some homemade beef consommé, pureed to a beautiful silky texture that is perfect to serve over your Salisbury Steak.


Salisbury Steak
  • 1 LB Grass-fed ground beef
  • 1 Cup Roasted Garlic & Shallot Sauce
  • S/P to taste
  • 1 Cup Homemade Beef Consommé
  • 1 Cup White Wine
  • 2 T Dijon Mustard
  • 4 T Homemade Ketchup
  • 2 T Worcestershire Sauce (optional)
  • 2 Shallots - sliced thinly
  • 1 Large Sweet Onion - Sliced Emincer, thinly
  • 1 T Clarified Butter
  • 1T organic EVOO
  • 1 T Balsamic Vinegar
  • 4 Cups Chopped Broccoli Stems, Blanched
  • 4 Cups Chopped Carrots - Blanched
  1. Preheat the oven to 400•
  2. Thoroughly mix the Roasted Garlic/Shallot Sauce with the beef and set aside to marinate.
  3. While the beef marinates, chop the vegetables
  4. Melt the oil and butter in a sauté pan and begin to caramelize the onions over medium heat -- with s/p -- stir occasionally to ensure that they do not burn
  5. Bring a pot of water to boil, add salt, and blanch the broccoli and carrots to set the bright color and par cook, take out and shock in ice water to stop the cooking.
  6. Continue to stir the onions until they reach the caramel stage and then add the balsamic vinegar to the pot and finish cooking on low heat.
  7. Next -- shape the burgers into oval 'steaks' and sear in a hot sauté pan on both sides and then put into the hot oven to finish cooking for 10 minutes.
  8. Remove the steaks from the oven and allow to cool a bit.
  9. Remove the steaks from the pan and set aside while making the gravy. Add shallots to the pan along with the white wine and allow to reduce. Add the consommé, mustard, ketchup, worcestershire sauce, s/p and continue cooking. Taste and adjust the seasonings, then puree in a high powered blender on high to create a silky gravy.
  10. Serve the steak with the onion, vegetables and gray -- ENJOY!


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