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This recipe turns tough but very flavorful chuck eye cuts into fork-tender steaks. Serve the braised chops and their sauce over tagliatelle or noodles that have been tossed with Parmesan cheese and extra-virgin olive oil. Ingredients:
3 lemons
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup all-purpose flour
6 chuck eye chops
Salt and freshly ground black pepper
Pinch dry sage
2 shallots, diced
3 cloves garlic, thinly sliced
1/4 cup diced fennel bulb
1/4 cup diced carrots
2 cups sliced white button or crimini mushrooms
1/4 cup dry white wine
3 plum tomatoes, diced
10 ounces chicken stock
10 ounces demi-glace (available in
specialty food markets)
3 tablespoons chopped flat-leaf parsley
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Preheat the oven to 325°F.
Using a sharp knife, peel the lemons, removing all the skin and the underlying bitter white pith. The flesh of the fruit should be totally exposed. Over a bowl, cut between the membranes on the sides of each segment to release them. Set aside.
In a large sauté pan over medium-high heat, heat 1 tablespoon of the butter and the olive oil. Spread the flour on a plate. Season the chops with salt and pepper and sage, and dredge them in the flour, shaking off any excess. Lay the chops into the sauté pan and cook until nicely browned on both sides, about 5 minutes. Transfer the chops to a platter.
If necessary, add another tablespoon of butter to the sauté pan. Add the shallots, garlic, fennel, and carrots. Cook, stirring, until lightly browned, 2 to 3 minutes. Add the sliced mushrooms and cook, stirring, for 6 to 8 minutes.
Deglaze the pan with the wine, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add the tomatoes, stock, and demi-glace. Bring to a boil, cover, and transfer to the preheated oven. Cook for 50 minutes; turn the chops and cook another 30 minutes, or until very tender.
Using kitchen tongs or a slotted spoon, place a chop on each plate. Stir the lemon segments into the pan juices, stir in the remaining butter, and spoon the sauce over the chops. Sprinkle with the parsley and serve.
Edward G. Leonard, CMC, AAC, Food 1st Restaurant Corp., Norwalk, CT Serves 6 Recipe submitted by:
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