facebook pixel

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

Directions
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
Salt
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.

No comments:

Post a Comment

Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.