You may have read our previous post about our new cookbook. It is a collection of recipes for all of the dishes Eddie Merlot’s has ever served. You can buy it at our restaurants in person or purchase it online. It’s a hefty book full of beautiful food photography. Through the end of December, it is only $29.99.
We wanted to offer another recipe from the cookbook to give you a sample of the types of recipes we’ve included. Our Dijon Elk Chop with Fennel Mushroom Sauce is a perfect choice for a fancy celebration or Sunday dinner. It calls for elk but you may substitute veal. This dish is currently on our holiday menu, which runs through December 31.
Dijon Elk Chop with Fennel Mushroom Sauce
(several companion recipes follow below)
1 small head of fresh fennel
4 8-ounce elk rack chops
1 tablespoon Dijon mustard
Steak seasoning (see recipe below)
2 tablespoons Clarified Butter (see recipe below)
1 cup crimini mushrooms, quartered
1/4 cup Cabernet wine
3/4 cup Steak Diane Sauce (see recipe below)
4 fresh rosemary sprigs
Preheat oven to 350 degrees. Rub fennel with a touch of olive oil and place into a small baking dish. Place in oven for one hour until soft. Remove from oven and cool. Brush the meat with the Dijon mustard and season with Steak Seasoning. In a large saute skillet, heat the Clarified Butter over medium high heat. When hot, add the meat and sear until golden brown, about 3-4 minute. Flip chops and transfer the whole skillet to the oven and cook for 10-12 minutes for medium rare. Remove the skillet from the oven, remove the meat from the pan and drain any excess grease from the pan. Dice the roasted fennel into one-inch pieces and add to the pan along with the crimini mushrooms. Deglaze pan with the wine and cook for 2-3 minutes. Add the Diane Sauce to the pan; reduce heat to low and cook until mushrooms are soft, about 6-7 minutes. Place on plate and top with the mushroom/fennel sauce. Pair with Eddie’s Garlic Mashed Potatoes.
Steak Seasoning I
1/2 cup course sea salt
1/4 cup cracked black pepper
Mix together and use to sprinkle on steaks.
Take one pound of unsalted butter and place in medium sauce pan over medium-high heat. Bring butter to a boil. This takes approximately 2-3 minutes. Once boiling, reduce heat to medium. After the water has evaporated, the milk solids will begin to fry in the clear butterfat. When they begin to turn golden, remove the pan from the hat and pour the butter through a fine strainer lined with damp cheesecloth into a heat-proof container. Store in an airtight container, being sure to keep free from moisture.
Steak Diane Sauce
First, make Veal Mother Sauce (recipe below); you will need one cup of this to make the Steak Diane Sauce.
Veal Mother Sauce
2/3 cup Clarified Butter
1 cup flour
3 tablespoons tomato paste
1 bay leaf
5 cups beef stock
1 3/4 cups heavy whipping cream
4 tablespoons Madeira
2-3 fresh thyme sprigs
8 ounces veal demi glace
Kosher salt and white pepper
Combine butter and flour in a large sauce pan and cook over low heat, stirring frequently until light brown, about 5-6 minutes. Add the tomato paste, bay leaf, beef stock, cream, wine and thyme. Whisk until smooth and bring sauce to a slow simmer, stirring and skimming often. Add the veal glace and season liberally with kosher salt and pepper. Continue to simmer for about 45 minutes. Strain through a fine strainer.
Steak Diane Sauce
1 cup Veal Sauce (above)
1/2 cup heavy cream
2 tablespoons Grey Poupon mustard
2 tablespoons Worcestershire sauce
3/4 teaspoon fresh thyme leaves, chopped
Kosher salt, black pepper
In a sauce pan, add all of the ingredients and bring to a boil. Reduce heat to a simmer, whisking often, for 20 minutes. Remove from heat and season with salt and pepper. Keep warm until needed.