Prep: 1. Mince shallots and slice onion. 2. Separate egg and beat yolk. Make: 1. Mix ground beef and minced shallots together. Fold in beaten egg, salt and pepper and mix until well combined. 2. Form the seasoned meat into four patties and set aside. 3. In a saucepan, bring beef stock, red wine and fresh thyme to boil over moderately high heat. Continue simmering for 10 minutes until reduced by half to three-quarters. 4. Meanwhile, heat 1 tablespoon grapeseed oil in a skillet until very hot, toss in onions and fry until they begin to caramelize, about 10 minutes. 5. Add the mushrooms and continue sauteing until fragrant and brown. Set aside. 6. Heat 1 more tablespoons oil in the skillet and add the salisbury steak patties, searing on both sides until nice and brown on the outside, about 3 minutes per side. 7. While the patties are cooking, remove and discard the sprigs of thyme from the sauce and whisk in 1 tablespoon grapeseed oil and continue simmering for one to two minutes. 8. Leave the steaks in the pan and top with onion, mushrooms, and sauce. Continue to simmer over a moderately low heat until the steaks are cooked through, about 5 more minutes.
You can use ghee or butter in place of the grapeseed oil if you prefer.