Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

Yield: Makes 2 servings; can be doubled

Ingredients:
1 tablespoon plus 4 teaspoons butter
1/2 cup chopped onion
8 ounces ground sirloin
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all purpose flour
1 cup dry red wine
1/4 cup whipping cream

Directions:
Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.

Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.