wine sauce

October 29, 2006

flank steak

A bottle of good wine goes so well with a nice piece of grilled beef that it seems only natural to include wine in the meal as well. One of my favorites is just a simple red wine reduction drizzled over rare seared beef. There are as many varieties of this reduction as there are cook books. Apparently Oprah likes hers with corn syrup(?), some are veal or beef stock based. It is not hard to find recipes calling for the use of demi-glace or even chicken stock, even apples or pomegranates and molasses. I like mine a little more simple, but the herbs will vary as to what I have on hand and what the cut of meat is.

1 large chopped shallot
1 carrot, chopped
1 celery stalk, chopped
4 garlic cloves, minced
1 cup of beef stock
1 bottle good Cabernet
2 tbs olive oil
1 tbs butter
10 whole peppercorns
1 tbs tomato paste
2 whole springs of rosemary
salt to taste

Saute the first three vegetables in olive oil until soft and translucent, about 10 or 12 minutes over medium heat. Add in the garlic, peppercorns, tomato paste and the broth; de-glaze the pan. Once the liquid is reduced by half, slowly pour in the bottle of wine. Simmer until the liquid is reduced by about two-thirds; you should have about a cup of liquid left. Add the rosemary sprigs, set aside and keep warm while you prepare your beef. I often serve it with seared London broil sliced thin against the grain. I’ve gotten into the habit of pouring the meat juices from the cutting board into the sauce before I finish it off. Strain the reduction in a chinois or a fine strainer – a colander will likely not have a fine enough mesh. Discard the solids and pour liquid back into the sauce pan. Quickly heat it back up – if the reduction seems too thin, you can allow it to reduce more until you’re happy. When you are ready to serve, swirl in the butter and salt to taste. Drizzle over your favorite beef.

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1 The County Clerk November 3, 2006 at

Wow. Did you change your site or am I just looking at how it is supposed to be (with a different browser)? Looks great Jared. And I could sure use some of that steak.

jared replied:
Howdy Hank. I’m working on it right now, and since I haven’t found an easy way to edit a Wordpress installation off line, the world gets to watch. I use Firefox and Safari almost exclusively, and have realized a bit belatedly that the other design doesn’t always resolve correctly in Internet Explorer. Time for some updates. Thanks for the encouragement.

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