I ran across this recipe in Wm. Rice’s “Steak Lover’s Cookbook.” The chuck eye is sometimes called a beauty steak by butchers.
Braised Beauty Steak with Mushrooms 3-4 serv.
¼ cup vegetable oil
1 Tbs lemon juice
1 Tbs bourbon
2 cloves garlic, coarsely chopped
½ tsp freshly ground black pepper
1 lb boneless chuck eye, cut 1 in. thick
2 portobello mushrooms, 4 oz. each
1 cup beef broth
2 Tbs olive oil
s&p
1. Combine vegetable oil, lemon juice, bourbon, garlic and pepper in nonreactive bowl just large enough to hold steak. Stir well, add steak. Cover, refrigerate 4-8 hours, turning at least once.
2. Abt. 30 min., remove from refrigerator. Transfer to cutting board, pat dry.
3. Cut stems from mushrooms. Trim away bottoms of the stems, then cut the rest of the stems into medium dice (abt. ½ cup). Put diced stems in small saucepan, cover with beef broth, bring to simmer. Cover pan, keep warm over very low heat.
4. Heat 10-in. heavy pan over med-high heat. When hot, add 1 Tbs of olive oil. Add steak, sear until nicely browned on one side (abt. 4 min.). Turn, sear other side (abt. 4 min.). Pour in beef broth w/mushroom stems. Bring liquid to boil, lower to simmer, cover the pan. Braise steak for 8 min., turn, and braise for 7 min. more.
5. Meanwhile, cut mushroom caps into large dice. Heat 1 Tbs olive oil in sauté pan, add diced mushroom caps, sauté over med. heat until just softened (abt. 5 min.). Season with s&p.
6. Transfer steak to cutting board, Strain braising liquid, return to pan. Reduce to ¾ cup over high heat (4-5 min.).
7. Cut steak into 1-inch thick slices. Season, place on warm plated. Scatter diced mushroom caps over meat, moisten with 2-3 Tbs of braising liquid.