Sunday, January 18, 2009
Cognac Brown Butter Steak, Rabbi & Carrots
Cognac Brown Butter Sauce- (enough for up to three small to medium cut steaks)
2 tablespoons unsalted butter
1 shallots, coarsely chopped
1/4 cup pecans (1 oz), coarsely chopped
1/4 cup cognac
In sauce pan melt butter on low heat; once melted turn up heat to medium and add shallots and pecans; stir while cooking until shallots are tender; add cognac just before butter turns brown and set aside.
Rabini & Petit Carrots in baking dish of warm water and let soak for 1/2 hour; pour off water, cover with foil and bake for 20 minutes, or until fork tender. Uncover and drizzle half of the brown butter sauce over vegetables.
Salt and Pepper Chuck Steaks; add to medium-high pan and brown on both sides; pour the other half of sauce over steak and placing in on baking sheet and cook around 10 minutes on top rack.
This area is the upper front shoulder of the beast (Cow/beef). As a major muscle group, it is well exercised and composed mostly of muscle with relatively little fat. What it does have is connective tissue, such as collagen, that breaks down during cooking and brings more flavor to the meat.
The Cut - From this area of the cow comes the “Flat Iron Steak,” which has risen in popularity in recent years. This is a really tender, flavorful steak that can be prepared on the grill, in the skillet, or in the broiler. This is a personal favorite of the staff of Primer due to its modest cost, high flavor, and tenderness. Marinate and grill for 6 minutes a side.
I discovered this cut when my son became a meat cutter and butcher apprentice in his current job at Whole Foods, and it is a good price if you like a cut that is similar to the Ribeye cut...Very tasty if you marinate, grill, or sear and oven cook in sauce for about 10 minutes...
I am posting several things I made today, because I am very sure I will be out of commission for a possible week, or at least a few days...be back soon!