Bulldog Cuisine – London Broil Cutlets

If a man cannot or will not cook, he is not a man. All REAL men – manly men, if you will – know how to cook, and by cook I don’t mean scurry around a studio kitchen yelling “BAM!” and cooking stuff most ordinary chefs don’t cook, like that wretched little Emeril does on his stupid Food Network show. Honestly…what kind of serious chef has his own studio band, complete with an African-American Doc Severinsen? I learned to cook because my mother – God rest her soul – was a superb cook. When I moved out and lived on my own, I had no choice but to teach myself the arcane ways of the kitchen. And now I happily pass what I have learned along to you, gentle reader.

In the course of experimenting with our new electric knife as part of the wonderful brasciole recipe I shared with you previously, I encountered casualties: on some occasions the blade cut through the meat prematurely, creating a slice that was thin but too short to make into a decent brasciole roll. Several of these accumulated during my effort to filet a 3 lb. London broil and once the brasciole began their slow cooking in the tomato sauce, I realized that the opportunity for a quick and utterly delicious meal presented itself.

Here’s the finished recipe:

Ingredients

1 lb. cut of london broil, filleted on the diagonal to create cutlets (see below)
Canola oil
Kosher salt and grated black pepper
4 tbsp butter
1 cup baby Portabella mushrooms, sliced thin
3 large cloves of garlic, sliced very thin
1 cup Riesling wine
2 tbsp butter
1 fresh lemon

Preparation

Cut the London broil at a shallow angle to create wide, thin slices (see the diagram below).

Place a large (12″) iron skillet on the stove and  heat on high for five minutes until the skillet is rocket hot.

Pat the cutlets dry with paper towels, coat them with a thin layer of canola oil and then lightly sprinkle both sides with salt and grated black pepper on each cutlet.

Cook each cutlet for two minutes on each side in the hot skillet and immediately remove to a warm plate. When all the cutlets are cooked and stacked on the plate, place aluminum foil over the plate to keep them warm.

Reduce the heat to medium and add the butter to the pan. When the foaming subsides, add the mushrooms and saute until browned. Then add the garlic and stir continuously for three minutes.

Add the Riesling to the skillet and continue cooking until most of the liquid has evaporated. Add any liquid that has accumulated in the meat platter followed by the remaining butter and cook for another two minutes.

Pour the mixture over the cutlets and then squeeze the juice from the lemon over the cutlets.

Serve with pride.

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One Response to Bulldog Cuisine – London Broil Cutlets

  1. Kenny Lee says:

    Now – I’m hungry