|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
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. Grilled Flank Steak
Place steak in a shallow glass dish. Combine remaining ingredients and pour over steak. Cover and refrigerate overnight. Remove the meat from the marinade and let it come to room temperature. Grill over hot coals or broil 4 inches from the heat until rare (3 minutes per side) or medium rare (4 minutes per side). Allow meat to rest five minutes before carving. Carve crosswise at a slight angle into 1/4 inch thick slices. Serve with a hearty red wine such as Languedoc, a Rhône, or a California Cabernet or Syrah.Saucy Short Ribs of Beef
Preheat oven to 325°F. Place 1 cup flour in a shallow bowl. Add salt and pepper to taste. Roll ribs in seasoned flour to coat. In a Dutch oven over medium high heat, sauté ribs in oil until browned on all sides. Add 1/2 cup hot water, cover, and bake 2 hours. Add water if needed. Remove ribs and keep warm. Add onions to pan. Cook until tender. Push onions to one side and stir 3 Tbl. flour into pan. Slowly stir in 1-1/2 cup water. Cook until bubbly. Add Worcestershire, bouquet garni, salt, and pepper to taste. Cook 5 minutes longer. Serve over ribs. Serve with a hearty red such as The Crusher Cabernet or Petite Sirah, a Spanish Tempranillo, or a gutsy Rhone, Syrah, or Shiraz. Beef Sirloin Supreme
Heat oil in a nonstick skillet over medium-high heat. Sauté beef only 3-4 minutes. Transfer to a platter and set aside. Sauté celery, mushrooms, and onion 5-7 minutes or until onion is soft. Add wine and stock. Dissolve cornstarch in water and add to sauce. Bring to a boil stirring constantly. Add remaining ingredients. Add salt and pepper to taste. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Add meat and the accumulated juices and simmer 2-3 minutes until hot. Serve over rice or noodles with vegetables and crusty bread. Serves 4. Serve with a hearty red such as Woolundry Road Cabernet Sauvignon. Crusty Steaks with Classic Steak Sauce
Chill the steaks. Combine salt and cornstarch. Pat steaks dry with paper towel and rub with salt mixture. Arrange on a wire rack set inside a rimmed baking dish and freeze 40-50 minutes. Meanwhile, let raisins sit in a bowl of hot water covered for 5 minutes. Purée raisins, water, ketchup, Worcestershire, mustard, and vinegar in a blender. Season with salt and pepper. Set a very hot grill. Season the steaks with pepper. Grill covered until they are well browned and cooked to the desired doneness, 4-6 minutes per side. Transfer to a plate, tent with foil, and let them rest for 5 minutes. Serve with a hearty red wine. Serves 4
Back to
Beef Recipes Index
Website Design ©Maron Marketing Consultants, Inc.
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||