This time of year no one wants to fire up the grill, instead try this steak recipe. The steaks cook in simmering red wine which turns into a delicious sauce for them. The recipe recommends using beef tenderloin but sometimes at the cabin our selection is limited and we can’t be too picky. If you try this recipe with tenderloin, let me know!
(serves 2)
(Adapted from Essentials of Classic Italian Cooking)
1/2 cup flour
2 small steaks, ~1″ thick
1 tablespoon canola oil
1 heaping tablespoon butter
1 clove garlic, crushed
1/2 cup red wine, use a hearty red
salt and pepper
Heat a saute pan to medium. Dredge steaks in flour and shake off excess. Add oil and butter to fan. When foam subsides, add steaks and garlic. Cook steaks for 90 seconds on each side. Add half the red wine and simmer until evaporated, flipping steaks occasionally. Add remaining wine and allow it to cook down until evaporated, if steaks aren’t done add a few tablespoons of water(or more red wine) and cook down until steak is cooked.
Remove steaks to a plate. Add a few tablespoons of water and scrape down brown bits with a wooden spoon and into a sauce. Simmer it for 30 seconds and pour over steaks.
Similar Recipes:
Beef Bourguignon
Pioneer Woman’s Flank Steak
Korean Flank Steak
{ 3 comments… read them below or add one }
This sounds wonderful! I'll definitely be trying this out!
Yum. I've always meant to make this. This is my favorite cookbook of all time! Your photo is great.
Allison – let me know if you do!
Hungry Dog – It is one of my all time favorites as well!