1 1/2 pound Lean, freshly ground beef chuck
2 teaspoons olive oil
3/4 cup finely chopped onion
1 teaspoon finely chopped garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon freshly ground pepper or coarsely cracked black peppercorns
1/8 teaspoon hot red pepper flakes
1/2 teaspoon Worcestershire sauce
salt, to taste
1 tablespoon butter
2 tablespoon chopped shallots
1/2 cup dry red wine
1/4 cup fresh or canned chicken broth
2 tablespoon parsley, chopped

In a small cast-iron skillet, sauté onion in oil, stirring until softened. Add the garlic.

In a mixing bowl combine ground beef with cooled onion mixture, chili powder, cumin, ground pepper, red pepper flakes, Worcestershire sauce, and salt; blend well.

Divide the mixture into 4 portions and form patties.

Heat a heavy cast-iron skillet. Do not add oil or fat of any kind. When the skillet is quite hot and smoking, add the patties. Cook until well browned on one side, then turn and cook 3 minutes more on the second side for medium rare. Cook longer if desired.

Heat butter in skillet. Add the shallots and cook, stirring for 1 minute. Add the wine and broth and let cook until volume has reduced to about 1/4 cup. Sprinkle with parsley. Taste and adjust seasoning, adding salt and pepper, if needed.

Serve.

Makes about 4 servings.