Steak with red wine reduction and carrot puree
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bottle red wine; (or the leftovers | |
| ; from a couple of | ||
| ; recently opened | ||
| ; bottles) | ||
| 6 | smalls | Or 2 medium-to-large carrots |
| Salt | ||
| 1½ | pounds | Porterhouse; hangar or other |
| ; steak(s) or pork | ||
| ; chops, up to 2 | ||
Directions
1. Start a wood or charcoal fire in a grill or preheat a gas grill or broiler.
2. Place the wine in a large saucepan and turn the heat to high. When it begins boiling, reduce the heat just a bit and reduce the wine until there is about a cup of syrupy wine essence remaining, about 20 minutes.
3. Meanwhile, prepare the carrots: Peel and cut them into chunks, then place in a small saucepan with water to cover and a dash of salt. Cover the pan and cook the carrots over medium heat until tender, 15 to 20 minutes.
Drain, reserving the cooking liquid. Puree the carrots in a blender or food processor, using a bit of their cooking liquid if necessary.
4. Grill the steak(s) to the desired doneness. Place the reduced wine in a bowl and stir about ½ cup of the carrot puree into it. If it is too thick, add a teaspoon or more of reserved carrot cooking water. Taste and add salt if necessary; serve with steak.
Converted by MC_Buster.
NOTES : From Jean-George Vongerichten Jean-George Vongerichten's cookbook, Cooking at Home With a Four-Star Chef is available directly from the WCHS-TV8 Bookstore at a 20% discount! Recipe by: Good Morning America Converted by MM_Buster v2.0l.