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1
In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp.
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2
Transfer the bacon to the bowl of a food processor and set aside.
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3
Remove all but 3 tablespoons of the bacon fat from the skillet.
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4
Reserve the additional rendered bacon fat in a small bowl and set aside.
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5
Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes.
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6
Combine the onions with the bacon in the bowl of the food processor and process until smooth.
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7
Transfer to a large bowl and set aside to cool.
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8
Heat 3 tablespoons of the remaining bacon fat in the pan.
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9
Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes.
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10
Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes.
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11
Add the red wine and cook until almost completely evaporated.
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12
Sprinkle the flour over the shallots and mushrooms, and stir to combine.
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13
Cook for 1 minute.
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14
Add the beef stock and cook for 5 minutes, until thickened.
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15
Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes.
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16
Cover and keep hot while you prepare the meat patties.
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17
Preheat the broiler to 500 degrees F.
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18
In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.
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19
Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan.
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20
Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.
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21
Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated.
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22
Taste and adjust the seasoning if necessary.
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23
Serve the patties immediately with the Roast Garlic Mashed Potatoes, with some of the mushroom sauce ladled over the top.
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24
Preheat the oven to 375 degrees F.
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25
Place the garlic on a pie pan and drizzle with the oil.
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26
Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour.
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27
Remove from the oven and let cool.
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28
When cool enough to handle, squeeze the head to release the cloves into a small bowl.
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29
Use a fork to mash the garlic until smooth.
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30
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch.
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31
Bring to a boil.
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32
Reduce the heat to a simmer and cook until fork tender, about 15 minutes.
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33
Drain in a colander.
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34
Return to the saucepan over medium heat and cook 1 minute.
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35
Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher.
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36
Add the cream and continue to mash until thoroughly combined and the desired consistency is reached.
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37
Season, to taste, with salt and pepper, and serve immediately.
