The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Yield: serves 2-4
- 3 tbsp. unsalted butter
- 2 white onions, thinly sliced
- 1 tbsp. canola oil
- 2 (1⁄4″-thick) cooked ham steaks, smoked or unsmoked
- 1⁄4 cup apple brandy
- 1 cup heavy cream
- 3 tbsp. Dijon mustard
- 1⁄2 cup hazelnuts, toasted and finely ground
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. dried bread crumbs
- 4 sprigs rosemary
- 1 tbsp. finely chopped chives
- Heat oven to 400˚. Grease an 11″ x 14 1⁄2″ baking pan with 1 tbsp. butter. Arrange onions on bottom; bake until soft, about 15 minutes. Set aside.
- Heat oil in a 12″ skillet over medium-high heat. Working in 2 batches, sear ham steaks, about 3 minutes per side. Transfer to a plate. Add brandy to skillet; return to high heat. Cook, scraping up any browned bits, until brandy has almost evaporated, about 1 minute. Add cream and mustard; cook for 2 minutes. Add hazelnuts and season with salt and pepper; pour sauce over reserved onions. Place steaks on top of onions. Melt remaining butter and combine with bread crumbs; coat tops of steaks with crumbs; arrange rosemary on top. Bake until hot, about 15 minutes. Garnish with chives.