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Beef Dishes |
Beef Steak Braised with Wine Grapes
For Amazing Grazing, slice the meat into finger food sizes. For a buffet
party, use colorful toothpicks to spear the meat along with some of the
grapes. Arrange on platter and serve, especially wonderful paired with
Cabernet Sauvignon or a blend such as Cain Cuvee.
2-3 rib eye or other tender beef steaks
1 teaspoon fine sea salt
3 tablespoons fresh rosemary leaves, finely minced
10 cloves garlic, crushed or slivered
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup dry red Italian wine
1 tablespoon balsamic vinegar
1-2 cups red wine grapes, or whatever ones you can find
Rub the surface of the steaks with salt, rosemary and garlic. In a large
heavy bottomed saute pan heat oil and butter until butter begins to
foam. Add the steaks and saute until golden on both sides and done to
your liking. Remove steaks and pour the wine into the saute pan. Cook
and stir with a silicone spatula to reduce the liquid by about 1/2,
adding the vinegar and grapes to cook just slightly. Pour over steaks
and serve. |
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