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
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.
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.
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.
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.