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1
Preheat the oven to 350 degrees F.
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2
Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl.
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3
Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
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4
Heat a large frying pan over medium heat and add the canola oil and butter.
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5
When the butter foams add the patties and brown, about 3 to 4 minutes per side.
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6
Transfer the patties to a 13 by 9-inch baking dish.
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7
Drain all of the fat from the pan but leave any browned bits.
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8
Return the pan to medium heat and melt the butter for the gravy.
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9
Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste.
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10
Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes.
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11
Sprinkle in the flour and mix until fully incorporated.
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12
Stir occasionally, until the flour is lightly toasted, about 3 minutes.
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13
Add the brandy and stir, scraping up any browned bits from the bottom of the pan.
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14
Slowly pour in the stock and stir until smooth.
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15
Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
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16
Taste and add salt and freshly ground black pepper, if needed.
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17
Lots of pepper is good in this dish!
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18
Pour the sauce over the patties in the baking dish and cover with aluminum foil.
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19
Bake until the meat is tender and slightly pink in the middle, about 20 minutes.
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20
Remove the dish from the oven and serve.
