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1
Heat the oven to 350F and arrange the rack in the middle.
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2
Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well.
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3
Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
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4
Heat a large frying pan over medium heat and melt 1 tablespoon of the butter.
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5
When it foams, add 4 patties and brown, about 3 to 4 minutes per side.
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6
Transfer patties to a 13-by-9-inch baking dish.
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7
Brown remaining 4 patties, and transfer to the baking dish.
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8
Drain all fat from the pan but leave any browned bits.
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9
Return the pan to medium heat and melt remaining 4 tablespoons butter.
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10
Add mushrooms and shallots and season with salt and freshly ground black pepper.
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11
Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
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12
Sprinkle flour over mixture and stir until fully incorporated.
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13
Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes.
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14
Add red wine and stir, scraping up any browned bits from the bottom of the pan.
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15
Slowly pour in broth and stir until smooth.
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16
Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
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17
Add remaining 1 tablespoon Worcestershire sauce.
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18
Taste and add salt and freshly ground black pepper as needed.
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19
Pour sauce over patties in the baking dish and cover with aluminum foil.
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20
Bake for 20 minutes or until meat is tender and slightly pink in the middle.
