Tuesday, May 11, 2010

Vin rouge Bifteck mariné au prosciutto, fontina et basilic avec le Cabernet-échalote de réduction

I am so happy to be back in my kitchen and getting into the regular groove again. Last night I opened a wine that wasn't my favorite. So I poured it back in the bottle and decided I would make something for dinner tonight that used up the not so friendly wine that will be perfect for cooking, but not so perfect for drinking. I have a collection of 2 bottles now that I have done this with over the past week. Perfect. I will use that up no problem.  They had so many specials on steak this week I am totally set. Did I mention my grocery bill for the last several weeks has not topped $175. I am feeding anywhere from 8 to 10 people with this budget. My favorite special this Sunday was Strawberries. I am making a lot of Strawberry items this week because It was $2 for 4lbs of strawberries. Yum. Ok on to dinner:

Vin rouge Bifteck mariné au prosciutto, fontina et basilic avec le Cabernet-échalote de réduction
Translated: Red Wine Marinated Steak with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds steak, trim off fat and butterfiled
Salt and pepper
1/4-pound thinly sliced bacon
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the bacon slices, then top with the cheese and a layer of basil leaves.

Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 2 places.

Brush the outside of the steak with oil and season with salt and pepper. Cook steak in skillet over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Put Steak in oven at 350 degrees 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
1 tablespoon honey
Heat oil in a large saucepan over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

Keep in mind that if you are feeding a crowd, which it seems I am always doing these days, you will want to double the recipe. It is wonderful served over garlic mashed potatoes. I also made my garlic, butter Broccoli. Have to have the greens.
Everyone said this is to be part of my regular meal rotation.

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