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Boccone’s Steak Valpolicella

2 6-oz. tenderloin steaks 6 oz. Valpolicella wine
2 Tbl. olive oil 4 Tbl. water
4 oz. fresh mushrooms, sliced 3-4 Tbl. butter
1 tsp. minced garlic or to taste 1 Tbl. of a thin water & flour mixture for thickening
1/8 tsp. each salt and pepper 1/2 cup marinara sauce

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
(Beef Fillet in Puff Pastry)

1-1/2 lb. beef fillet 1 Tbl. mustard 
3 oz thin slices pancetta or Canadian bacon 1 Tbl. Worcester sauce
1/2 lb puff pastry 1 beaten egg
3 Tbl. aged Balsamic Vinegar Flour, salt, pepper
2 Tbl. Extra-Virgin olive oil  

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

1/4 cup ketchup 2 lbs. boneless round or top sirloin steaks, cut into 2 inch pieces
3 Tbl. light molasses skewers
2 Tbl. Worcestershire sauce 6 slices French bread, 1/2 inch thick, toasted
1 Tbl. spicy brown mustard 1 clove garlic, halved
1 Tbl. cooked onion, grated  

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

4 tenderloin steaks, 1/2 inch thick 2 Tbl. brandy or cognac
2 Tbl. butter or oil 1-8 oz. can mushrooms
1 pint heavy cream (or half & half) salt to taste
1/2 tsp. freshly ground black pepper  

Over medium heat, melt the butter in a 12-inch skillet. Fry steaks only 2 minutes on each side. Do not over cook them at this point. Lower heat slightly. Add the cream and mushrooms to the steaks and cook for 5 minutes. Add the brandy and pepper and simmer over low heat for 5 to 7 minutes. Adjust seasonings and serve with potatoes and vegetables. Serve with a hearty Portuguese red wine such as Quinta da Cortezia “Vinha Conchas” Special Selection. Serves 4 

Braised Beef with Barolo

2 Spanish onions, chopped 2 1/4 lb. stewing beef, chuck or blade
3 medium carrots, chopped 1 bottle Barolo or other dry red wine
4 celery sticks, chopped 2 oz. unsalted butter
2 bay leaves, preferably fresh 4 Tbl. extra virgin olive oil
1 - 2 sprigs fresh rosemary 1/2 cup dry Marsala
4 - 5 juniper berries 2 Tbl. plain flour

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

3 Tbl. olive oil 3 cloves garlic, minced
4 tsp. olive oil 2 tsp. dried tarragon or 2 Tbs. fresh, minced
2 tsp. whole green peppercorns, drained 1-1/2 lbs. top sirloin steak

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

1 beef flank steak, scored 1/2 cup dark brown sugar, packed
1/2 cup vegetable oil

3 cloves garlic, minced

1/2 cup reduced salt soy sauce 1/2 tsp. black pepper, freshly ground
1/2 cup tomato juice

 

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

1-1/4 cups all purpose flour 4 cups onion, sliced
2-1/4 lb. beef short ribs

3 Tbl. all purpose flour

1/4 cup vegetable oil 1 tsp. Worcestershire sauce
2 cups hot water 1 bouquet garni

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

1 Tbl. plus 1 tsp. olive oil 1/2 cup dry red wine 1 cup reduced salt beef stock
1-1/2 lbs. boneless sirloin steak, cut into 1/2 inch cubes

1 Tbl. cornstarch
1 celery rib, trimmed and chopped 2 Tbl. water
1/4 lb. mushrooms, thinly sliced 2 Tbl. tomato purée
1 medium onion, finely chopped  1 tsp. lemon zest
1/2 cup dry red wine  

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

Steaks: 

1/2 cup boiling water

3/4 tsp. salt (or a little more to taste)

1/4 cup ketchup

1 1/4 tsp. cornstarch 3 Tbl. Worcestershire sauce
4 strip, rib-eye, or tenderloin steaks, about 1 1/4-inch thick 2 Tbl. Dijon mustard
freshly ground black pepper 2 Tbl. white vinegar
Classic Steak Sauce: Salt & freshly ground black pepper
1/3 cup raisins  

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 

 

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