The legendary Ritz in Paris and its world-renowned restaurant, L’Espadon, has been home to culinary greats such as Auguste Escoffier. Try this sensational beef chuck in red wine beneath a Comté veil recipe and you’ll soon be Puttin’ on the Ritz in the comfort of your own home.
- 2 2/3 lb (1.6kg) beef chuck
- 3 tbsp (50ml) peanut oil
- 7 oz (200g) onions
- 7 oz (200g) carrots, peeled and cut into pieces
- 1 stalk celery
- 1 clove garlic
- 3 cups (750ml) red wine
- 3 pints (1.5l) beef consommé
- 1 bunch mixed herbs (chervil, coriander, and tarragon), a few sprigs each 1 truffle, 2/3 oz (20g), sliced
- 8 thin slices Comté cheese
- 16 green asparagus
- 3/4 stick (80g) butter
- 6 poivrade artichokes
- Juice of 1 lemon
- 3 tbsp (50ml) olive oil
- Salt and pepper
1Brown the beef chuck in a pot with the peanut oil. Add the aromatic garnish (onions, carrots, celery, and garlic). Pour in the red wine and beef consommé. Add the herbs. Simmer gently, with the lid on, for 3 hours. Remove the beef chuck. Strain the liquid and reduce the sauce until it is thick and tasty.
2Cut the beef into thick slices and arrange the truffle and Comté cheese slices on top of each piece of meat. Cook under the broiler, or salamander, for a few seconds.
3Cook the asparagus in salted boiling water for a few seconds.
4Refresh them; then sauté them in the butter in a pan.
5Peel the artichokes and dip them in water with the juice of 1 lemon. Cook them in a pan with the olive oil. They should retain their crunch. Season with salt and pepper.
1Place a serving of beef with the melted cheese on each plate. Arrange the asparagus and sautéed artichokes on the side. Add a pool of the sauce.
- You can also make this recipe using beef cheeks instead of chuck.
- Soak the artichokes in water with lemon juice, so that they don’t blacken.