This is a favorite cut of mine to eat rare, as it is usually very thin and not an especially tender cut: the chuck eye. What it lacks in texture, it more than makes up for with flavor; and with a rare cook, it is a very manageable chew. Paired with a Quinta das Carvalhas 20-year Port wine reduction sauce, charred broccolini, simplified pomme pave, and a herb goat cheese with fried shallots, it made for a rich elevation of what is typically a simple meal. I'm just a simple home cook, but I'm falling in love with life and agriculture all over again thanks to cooking. I'm also thoroughly inspired whenever I visit this community and glad to be here with y'all.
This is a focus bracketed image composite consisting of 99 images at varying focus points. Taken with the Fuji Gfx-50r and illuminated by the rotolight aeos 2 and neo 3.
by wilddivinekitchen
6 Comments
I dunno why but the broccoli up in the air like that is weird, I think it would be better lying down. Otherwise looks incredible
Looks and sounds tasty as fuck. Nice work.
I’d put the fried shallots on the steak and like double the amount too. Looks so good though
I don’t find the cut end of the broccolini appealing to look at. Kinda like featuring the stemmed end of a strawberry, or a tomato.
Otherwise, super-appealing presentation. The color contrast in the photo is beautiful but I bet it looks that appetizing in person too!
Can you tell us more about the simplified pomme pave?
i love chuck eye too. underrated cut