Current Recipe | Previous Recipes | Current BYO Restaurant | Previous BYO Restaurants 
Wine & Food Affinties

Grilled Wine-Marinated Tri-Tip Steak

1 cup hearty red wine 2 bunched green onions, thinly sliced 
1/4 cup sherry 5 garlic cloves, minced
2 Tbs. chile oil 2 Tbs. minced fresh ginger
2 Tbs. soy sauce 2 tri-tip steaks (also called triangular roast), 3-4 lb. total. Ask your butcher.
2 Tbs. sugar  

Combine the wine, sherry, chile oil, soy sauce, and sugar in a medium shallow bowl or glass baking dish. Add the green onions, cilantro, garlic and ginger. Mix well. Add the steak and marinate at least 2 hours, refrigerated. Turn once or twice. Heat a grill to medium-high heat. Wipe the steak dry with a paper towel and place on the grill. Cook until the internal temperature reaches 120°F, 15 to 20 minutes, turning once. Serves 4-6. Serve with a hearty red such as Big Moose Red, a good Rhone, Cabernet, or Shiraz.

Texas T-Bone with Wild Mushrooms and Tomatoes

4 T-bone steaks,1 1/2" thick, 16 oz each 1 pound fresh wild mushrooms, sliced  (chanterelle, morel, oyster, shiitake)
Salt and freshly ground pepper 1/4 cup hearty dry red wine  
2 Tbl butter Grilled tomato halves
1 tsp fresh thyme leaves + sprigs Grilled red onion slices
2 cloves garlic, minced  

Prepare a direct-heat fire in a charcoal grill and oil the grill rack. When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare. Meanwhile, in a sauté pan over medium-high heat, melt the butter. Add the thyme and garlic. Sauté until softened, 2 to 4 minutes. Stir in the mushrooms and sauté until softened, 2 to 4 minutes. Pour in the wine and bring to a boil. Remove from the heat. Transfer the steaks to individual plates and spoon the mushrooms over the top. Garnish with the tomatoes, onions and herb sprigs and serve immediately. Serve with a hearty red such as an Argentine Malbec or French Cahors, an Aussie Shiraz, or a big Spanish red. Serves 4-6

Beef and Beer Stew

3 pounds beef pot roast, boneless, cut into 1/2” slices  2 beef bouillon cubes
2 Tbl. butter brown sugar -- to taste
6 medium onions, chopped 1 tsp. Worcestershire sauce
1/2 tsp. flour 1/4 tsp. pepper
1 can consomme 1 bay leaf  
1 bottle good, flavorful beer salt, if necessary

Heat butter in a Dutch oven or a large, heavy saucepan. Add meat and cook until well browned on all sides. Remove meat and set aside. Add onions to pan and cook until slightly browned. Stir in flour and cook until browned. Stir in consomme, bouillon, beer, brown sugar, and seasonings. Return meat to pan, cover tightly, and simmer for

3 hours or until meat is tender. Stir occasionally, and add water if it gets too thick. Remove bay leaf and add salt (only if necessary). Serve plain or over egg noodles or rice.  Serve with a hearty red wine such as Concannon Petite Sirah, an Australian Shiraz, a big Zinfandel, or a significant Rhone. Serves 4-6

Braised Short Ribs in Wine

4 pounds beef short ribs, cut into serving pieces  1 cup celery, coarsely chopped
flour 1/2 cup red pepper, coarsely chopped
salt and fresh ground pepper 2 cups dry red wine
3 Tbl. vegetable oil 1 Tbl. savory, chopped
12 small pearl onion, peeled  

Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy pot, and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring the liquid to a boil, reduce heat, and simmer the stew 1 hour or until the meat is tender. Skim off the excess fat. Serve with rice, mashed potatoes, or cornmeal mush. Serve with a good Malbec, a Cabernet, or a Bordeaux. Serves 4 

Mushroom-Stuffed Eye of Round Roast

2 -2 1/2 lb Eye of Round Roast  1 Tbl. butter
Marinade: 2 cloves garlic, minced
1/2 cup red wine 1/2 cup onion, minced
2 tsp. beef bouillon 8 ounces mushrooms, sliced
2 cups water 1/4 cup fresh parsley, minced
Stuffing: 2 slices bread torn into cubes

Have the butcher double butterfly the roast or do the following: make a lengthwise cut down the center, leaving 1/2 inch intact on bottom. Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides. Do not cut through roast.  Open and flatten roast using a meat mallet. Place in plastic bag with marinade. Marinate in refrigerator 4 to 6 hours, turning occasionally. In a skillet, saute garlic, onion, mushrooms, and butter. Remove from heat and add parsley and bread crumbs. Pat meat dry and discard the marinade. Spread the stuffing over the meat and roll jelly-roll fashion starting with long side. Tie the roll with string at intervals. Place seam side down on roasting rack, and roast at 325 uncovered for 40 to 50 minutes (20 minutes per pound). Let roast rest 15 minutes before serving. Serve with a hearty red such as an Italian Salento Rosso, a Rhone, an Aussie Shiraz, or a Cabernet. Serves 4

Rib-eye with Plum Sauce

The steaks: The compote:
3 garlic cloves, peeled 1 small onion, finely chopped
2 ripe plums, pitted and cut up 2 Tbl. olive oil
3 Tbl. bottled steak sauce 4 ripe plums, pitted and cubed
2 Tbl. olive oil 1 Tbl. lime juice
1/4 cup red vermouth 1 Tbl. bottled mango chutney
4 boneless rib-eye steaks, 6 oz each 2 tsp. chopped fresh ginger
  1/4 cup apple juice
  2 Tbl. fresh cilantro, chopped

Prepare a charcoal fire. For the steaks, puree the garlic, plums, steak sauce, olive oil, and vermouth in a blender or food processor. Pour over the steaks, cover, and refrigerate for 20 minutes. (The beef can marinate for up to 3 hours.) For the plum compote, cook the onion in the oil in a small saucepan over low heat until softened, 5-6 minutes. Combine the plums, lime juice, ginger, chutney, apple juice, cilantro, and onion mixture in a small mixing bowl; set aside. When the coals are white-hot, grill the marinated steaks for about 5 minutes on each side for medium-rare. Transfer the steaks to a platter, and spoon the fruit compote over each steak. Serve with a hearty Zinfandel or Cabernet. Serves 4

Beef Lexington

Madeira Sauce: 1 1/2 Cups hot water
1 Tbl. red wine 1/8 tsp. red food coloring
1/4 tsp. garlic, chopped fine 1/2 tsp. brown gravy coloring
3 Tbls. onion, chopped fine 1/4 cup Madeira wine
1 tsp. shallot, chopped fine Beef:
3 Tbl. butter, oil or a mix 4 tenderloin of beef medallions
3 Tbl. flour 1 Tbl. or so butter or oil
2 beef bouillon cubes hot cooked rice

Cook red wine, garlic, onion, and shallots until wine evaporates. Heat butter/oil in same pan until melted. Blend in flour and cook for 5 minutes, stirring constantly. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes, stirring occasionally. Add red food coloring and brown gravy coloring. Add Madeira wine and simmer 2 to 3 minutes. Strain through a fine strainer. Keep warm. Makes 1 1/3 cups.

Sauté beef medallions in butter to desired doneness, but do not overcook. Serve on a bed of hot rice and top with Madeira Sauce. Garnish with parsley sprigs if desired. Serve with a full flavored southern Italian red such as
a Primitivo or Salice Salentino, a good Bordeaux, or a flavorful Cabernet. Serves 4.

Bordeaux Beef Stew with Shiitake Mushrooms

2 cups dry red Bordeaux 3 Tbl. butter
2 cubes beef bouillon 1 Tbl. vegetable oil
2 cloves garlic, sliced 1 Tbl. flour
1 lb. beef for stewing, cut in 1” cubes 4 potatoes, cut into bite size pieces
2 medium onions, cut into 8 even slices 7 oz. Shiitake or other mushrooms
1 carrot, cut into bite size pieces freshly ground pepper to taste

Mix 2 cups of water with 2 cups of wine, add 1 bouillon cube, garlic, beef, onions, and carrot. Marinate, refrigerated for 3 hours. Reserve the marinade. Place 2 Tblsp butter and the vegetable oil in a wok or large saute pan over high heat. Brown the beef, then place it in a stew pot. Add onions, carrot, garlic, flour, and pepper to taste into the wok and stir fry. Add remaining marinade mixture with remaining bouillon cube. Bring mixture to a boil briefly. Pour contents into stew pot Simmer for 1 hour, adding additional water as necessary. Add potatoes to pot. Simmer 30 minutes. Clean mushrooms and remove stems. Slice and lightly stir fry with 1 Tblsp butter. Add mushrooms to stew. Taste for pepper. Add salt only if necessary. Serves 4. There are other possibilities, but clearly a good Cahors, Bordeaux, or Bergerac would be fabulous with this recipe.

More Beef Recipes
Back to Beef Recipes Index
Back to All Recipes Index


Website Design ©Maron Marketing Consultants, Inc.