Original Imperial Hotel Chaliapin Steak
Dinner @ Imperial Hotel's "La Brasserie".
"Created in the Hotel in 1936 in honour of Mr.Chaliapin"
As extracted from the Hotel's website:
"This steak was created specifically for the Russian opera singer, Feodor Ivanovich Chaliapin, who stayed at the Imperial Hotel in 1936. Rump steak is marinated in onions to soften it, with generous helpings of onion sautê on top in place of a sauce, giving this dish its characteristic subtle and complex flavors. Chaliapin Steak is but one of the traditional creations passed down through the ages at the Imperial Hotel."
Yes, the steak does came with a sweet alliaceous aroma and taste because of the usage of onions but it was also very tender and juicy. What keeps meat together is protein collagen. Enzymes called proteases help break the meat down to make it more tender, by breaking down the bonds between the amino acids and the peptides that are found in complex proteins.
Legends has it that Mr.Chaliapin was suffering from a toothache and couldn't enjoy anything tough and chewy and so the chefs of the day thought of this method of preparation to tenderise the meat.
Original Imperial Hotel Chaliapin Steak
Dinner @ Imperial Hotel's "La Brasserie".
"Created in the Hotel in 1936 in honour of Mr.Chaliapin"
As extracted from the Hotel's website:
"This steak was created specifically for the Russian opera singer, Feodor Ivanovich Chaliapin, who stayed at the Imperial Hotel in 1936. Rump steak is marinated in onions to soften it, with generous helpings of onion sautê on top in place of a sauce, giving this dish its characteristic subtle and complex flavors. Chaliapin Steak is but one of the traditional creations passed down through the ages at the Imperial Hotel."
Yes, the steak does came with a sweet alliaceous aroma and taste because of the usage of onions but it was also very tender and juicy. What keeps meat together is protein collagen. Enzymes called proteases help break the meat down to make it more tender, by breaking down the bonds between the amino acids and the peptides that are found in complex proteins.
Legends has it that Mr.Chaliapin was suffering from a toothache and couldn't enjoy anything tough and chewy and so the chefs of the day thought of this method of preparation to tenderise the meat.