1In a small mixing bowl combine egg, crumbs, Worcestershire sauce and dash of pepper. Add beef; mix well. Shape into two 1/2-inch thick patties.
2Place in a microwave-safe 10-by 6-by 2-inch baking dish. Cover loosely with wax paper. Cook with 650 watts for 2 minutes, giving dish a half-turn once. Turn patties over. Cook, covered, with 650 watts for 1 to 2 minutes more or until done.
3Remove patties, reserving drippings in dish. Keep patties warm. Skim fat from drippings. Add onion, celery, gravy mix and pepper to drippings. Stir in water. Cook, uncovered, with 650 watts for 3 to 4 minutes or until thickened and bubbly, stirring every minute. Serve gravy over patties.
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat.
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It's no secret that the key to juicy meat is the fat. Our Fairway friend Ray Venezia tells us what a good store-bought steak should look like.
Don't Undercook Your Steak
You spent good money on that steak; make sure you get the most flavor and best chew out of it.