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Boccone’s Steak Valpolicella
Grill steaks until cooked to your preference. Meanwhile put olive oil in skillet over high heat. Add mushrooms, garlic, salt, and pepper. Cook briefly until garlic is lightly browned. Add wine and cook for 3 minutes, stirring frequently. Add water and cook for 1 minute more. Add the butter and stir until melted. Add the flour mixture and stir constantly to prevent sticking. Whisk in marinara sauce and cook briefly until sauce has attained desired consistency. Place steaks on a warmed plate and pour sauce over top. Serves 2. Serve with a medium flavored Italian red.
Carré
di Manzo in Crosta alla Balsamica
Preheat oven to 475 F. Remove fat and skin from the fillet with a sharp knife. Rub with oil. Season with salt and pepper. Brown in oven for 10 minutes. Put aside to cool and reduce oven temperature to 400F. In the meantime, brown pancetta in a skillet over moderate heat. Add vinegar, Worcester, and mustard. Remove pancetta when browned and save. Reduce sauce by two thirds and use part to baste the fillet. Put the remaining sauce back on the burner. Stretch it with more Worcester if necessary. Season, adjust density, and keep warm. Roll pastry to 1/8 inch (1.5 mm). Wrap the fillet first with the pancetta, then with the puff pastry, close well, brush with egg, and bake in oven until the pastry is golden. Serve with sauce on the side. Serve with a flavorful Italian red.
Barbecued
Steak Kabobs
Prepare grill. Combine first 5 ingredients in a bowl. Season with salt to taste. Add meat and toss to coat well. Thread steak chunks onto long skewers. Grill 10 minutes over medium heat for medium rare meat or until desired doneness, turning skewers occasionally and brushing with ketchup mixture. Lightly rub one side of hot toast with cut side of garlic clove. Serve warm toast with steak kabobs. Sere with a hearty Italian red wine, a California Zinfandel, Cabernet, etc.
Lisbon
Steak
Braised Beef with
Barolo
Put
all the vegetables and spices in a bowl, add the beef, and cover it with the
wine. Cover and let stand in fridge overnight, or at least 10 hours. In a heavy
saucepan large enough to hold the beef and wine, melt half the butter with all
the oil. Using a slotted spoon, take the beef out of the marinade and brown it
on all sides in the hot pan. Similarly take out all the vegetables from the wine
and add them to the beef, stirring them around until they color a bit. Add
the wine to the pan, turn the heat down, and cover with a lid. Cook for about 2
hours, stirring occasionally and turning the beef. Pour the Marsala into the
stew and let cook just a few more minutes. Take the beef out of the pan and put
it on a carving board. Put the wine and vegetables in a blender or a food mill, discarding the bay leaves, rosemary, and juniper berries. Blend. Melt remaining butter in the pan. Add the flour and cook on low heat, stirring, for a few minutes, being careful not to brown the mixture. Add the wine and vegetable mix and cook just until the sauce thickens slightly. Slice the meat and put it on a serving plate. Pour the very hot sauce over the meat. Serve with polenta and a green vegetable. Serves 6. Peppered Steak with Tarragon
Combine all ingredients except the steak in a nonreactive baking dish. Add steak and turn to coat. Marinate one hour in the refrigerator. Discard the marinade and give the meat a few minutes to come to room temperature. Turn on broiler. Broil 3-5 minutes per side (depending on thickness) for medium-rare. Increase cooking time for desired doneness. Serves 4 Serve with a hearty red. More Beef recepies
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