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Entrecôte Steaks in Marchand De Vin

1 marrow bone	1 stock cube
5 shallots	2 1/2 Tbl. butter
3 Tbl. olive oil	1 Tbl. flour
4 steaks	salt and pepper
1/2 bottle red Bordeaux	1 sprig thyme
1 bay leaf

Cook the marrow bone for 15 minutes in boiling salted water; meanwhile, peel the shallots. Heat the oil in a pan, and fry the steaks quickly on each side. Arrange them on a serving dish and keep warm. Remove the marrow bone from the water and leave to cool. Put the shallots into the frying pan used to fry the steaks, stir, add the wine, thyme, and bay leaf. Dissolve the stock cube in a cup of hot water and pour into the pan. Cook for 5 minutes. Remove the marrow from the bone, slice, and add to the sauce. Stir. Remove the thyme and bay leaf. Mix the butter and flour with a fork and add to the pan to thicken the sauce. Heat for a couple of minutes. Season with salt and pepper, and pour the sauce over the steaks. Serve with a nice red Bordeaux. Serves 4

Beef Stew

2 lbs. stew beef	1 tsp. sugar
2 Tbl. vegetable oil	1/2 tsp. pepper
1 Tbl. Worcestershire sauce	1/2 tsp. paprika
1 clove garlic, peeled	dash ground allspice or cloves
2 bay leaves	3 large carrots, sliced
1 tsp. salt	3 ribs celery, chopped
1 medium onion, sliced	2 Tbl. cornstarch

In a large pot over medium heat, brown meat in hot oil. Add 2 cups water, Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes. To thicken gravy, remove 1/4 cup liquid and let cool in a bowl. Mix in cornstarch and stir until smooth. Add as much as necessary to the pot. Stir and cook until bubbly. Serve with a hearty red such as Shiraz or Rhone.

Mexican Chile

1 Tbl. oil	1 clove garlic, minced
1 lb. ground round	1-3 small dried red peppers, crushed
1 small yellow or white onion, chopped	1 tsp. chili powder
1 cup + water or broth (chicken or beef)	1/4 - 1/2 tsp. dry, powdered cumin
4 oz. tomato paste	unsweetened cooking chocolate, grated

Heat oil in a large skillet. Add meat and onions and cook until meat is brown. Add water (or broth) and tomato paste to the meat. Stir in garlic, crushed red peppers, chili powder, cumin, and 1 or 2 Tbl. grated chocolate. Heat until boiling. Reduce heat to low and simmer for 3 or more hours. Add water or broth as needed. Skim oil off the top of the chili with a wooden spoon while cooking. Serve over spaghetti or egg noodles with shredded cheese. Serve with a hearty Spanish Tempranillo or an Argentine Malbec. Serves 4

Beef Kebobs with Grilled Asian Slaw

1 1/4 lbs. boneless beef sirloin steak, cut into 3/4-inch pieces	1 bunch green onions
1 cup teriyaki sauce*	4 rings fresh pineapple
1 small head green cabbage	canola oil

In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high. Oil the grates. Meanwhile, thread the beef onto skewers. Discard outer leaves of cabbage, cut in half, remove the core, and cut the halves into quarters. Brush canola oil on cut sides of the cabbage, white parts of the onions, the pineapple slices, and the skewered beef. Grill the beef 2 minutes per side, turning once for medium-rare. Grill the cabbage, onions, and pineapple rings for 3 minutes or until you have visible grill marks. Turn them once with tongs. Bring everything inside. Chop the onions (include some of the green), pineapple, and cabbage. Combine them in a large serving bowl. Whisk 1/2 cup of teriyaki sauce with 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serve with a hearty red such as a California Zinfandel. Serves 4

* To make a low salt teriyaki sauce, simmer together 1/2 cup low salt soy sauce, 1/2 cup mirin, and 2 Tbl. sugar. Let the sauce cool before using.

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
1 Tbl. spicy brown mustard	1 clove garlic, halved
1 Tbl. grated onion, sautéed

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, turning skewers occasionally and brushing with ketchup mixture. Toast the bread and lightly rub one side with cut side of garlic clove. Serves 4. This is terrific with a hearty Spanish red.

Asian Flank Steak

One flank steak	2 cloves garlic, crushed
1/2 cup dry red wine	1 Tbl. Five Spice powder
1/2 cup low salt soy sauce	1 tsp. fish sauce
juice of one lime	up to 1 tsp. red pepper flakes
2 Tbl. minced fresh ginger

Combine all ingredients in a ziplock bag. Coat the steak thoroughly with marinade and place in the refrigerator for several hours or overnight. Shake off excess marinade and grill or broil to desired doneness, about 5-7 minutes per side. Serves at least six. Serve with a medium-flavored red such as a Bordeaux or Rioja.

Tournedos Rossini
(This is a French, Médoc-friendly steak dish purportedly created for the composer Giocchino Rossini (The Barber of Seville, William Tell) by his friend and master chef, Antonin Careme. Rossini (1792-1868) was a great lover of fine food and rare wines. His wine cellar was famous.)

4 slices white bread	Sauce:
1 Tbl. each butter and olive oil	1 Tbl. Port
4 slices foie gras, 1/3 inch thick	2 tsp. brandy
4 beef tournedos, 6-8 oz each	2 tsp. Madeira
3 garlic cloves, finely sliced	1/2 cup beef stock
2 sliced truffles, cepes, or other mushrooms

Remove and discard the crust. Toast the bread slices and cut them to the size of the tournedos. Heat butter and oil in a hot frying pan. Season tournedos with salt and pepper and fry rapidly to seal. Cook 3 minutes per side until crusted on the outside but rare inside. Set aside. Using the same pan, rapidly fry the foie gras until just caramelized. Remove and keep warm, but do not discard the juices. Braise the truffles, cepes, or mushrooms in a separate pan with a little butter, 1 tsp. Madeira, and the garlic. Add juices and simmer for approximately three minutes. Keep hot.

For the sauce, deglaze the pan used for the meat and foie gras with the Port, brandy, and beef stock. Allow to reduce to a demi-glaze. Place each cooked tournedo on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce. Serve immediately. Serves 4. Serve with as good a red Bordeaux as you can.

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