Bradford Phillips, Executive Chef of
Beef cheek bourguignon
5 lbs. Beef cheek meat, cut into 1-11/2" pieces
4 each carrots, cut into 1/2" pieces
1 pint pearl onions, peeles
1 slice bacon
1 lb. Crimini mushrooms, quartered
1 quart red wine
2 quarts beef stock
1 each bay leaf
salt and pepper as needed
1/4 cup canola oil
Have your butcher clean the siverskin from the cheeks. Using a large dutch oven, heat 2 TBS of oil. Once hot brown the beef cheeks evenly on all sides. Do this is batches if necessary to prevent overcrowding. Remove the cheeks and wipe out the excess oil. Add the remaining oil and heat. Add the slice of bacon and cook until rendered. Add the carrots, mushrooms and pearl onions. Saute the vegetables over medium high heat to give them a bit of color. Add the red wine and cook for one minute. Add the beef stock, meat and bay leaf to the pot. Bring this to a simmer and cover and season well with salt and pepper. Cook on top of the stove or place in a 350F oven and cook until the cheeks are fork tender, about an hour and a half.
Bringing neighborhood fine dining to Chicago's bustling Lincoln Square, LM Le Restaurant blends the comfort and familiarity of a favorite neighborhood haven with a refined chef-driven dining experience. Opened in October 2009 by husband and wife hotel veterans, Stephan and Nicole Outrequin Quaisser, LM is truly a family affair, named after the couple's children, Luc and Mary.
At the head of the kitchen, chef Brad Phillips, whose experience includes such notable venues as Blackbird, NoMI and Tru, offers a fresh American sensibility to contemporary French cuisine. Chef Phillips presents an accessible, yet sophisticated menu, focusing on classical technique and locally sourced, seasonal product.
Menu highlights include:
Beef Cheek Bourguigonon with pearl onions, lardons, mushrooms and potato puree
Pan Roasted Poussin with green lentil ragout, baby vegetables and foie gras butter
Tuna Carpaccio with meyer lemon, picholine olives, rock crab meat and harissa
Sauteed Veal Sweetbreads with caramelized onion ravioli, sauce zingara
Brown Butter Crepes with melted leeks, wild mushroom and roasted hazelnuts
Delivering impeccable and personalized service in a welcoming environment, LM boasts three separate intimate dining areas, accented with dusky oranges and deep browns. Showcasing a semi-open kitchen, which faces an eight-seat bar, the restaurant also offers a charming three-season garden.
February 18- Chef Bradford Phillips
Beef Cheek Bourguignon
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