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Boccone’s
Steak Valpolicella
| 2
6-oz. tenderloin steaks
|
6
oz. Valpolicella wine
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| 2
Tbl. olive oil
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4
Tbl. water |
| 4
oz. fresh mushrooms, sliced
|
3-4
Tbl. butter
|
| 1
tsp. minced garlic or to taste
|
1
Tbl. of a thin water & flour mixture for thickening
|
| 1/8
tsp. each salt and pepper
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1/2
cup marinara sauce
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Grill
steaks until cooked to your preference. Meanwhile put olive oil in skillet over
high heat. Add mushrooms, garlic, salt, and pepper. Cook briefly until garlic is
lightly browned. Add wine and cook for 3 minutes, stirring frequently. Add water
and cook for 1 minute more. Add the butter and stir until melted. Add the flour
mixture and stir constantly to prevent sticking. Whisk in marinara sauce and
cook briefly until sauce has attained desired consistency. Place steaks on a
warmed plate and pour sauce over top. Serves 2. Serve with a medium flavored
Italian red such as Marchesi Fumanelli Valpolicella.
Carré
di Manzo in Crosta alla Balsamica
(Beef
Fillet in Puff Pastry)
|
1-1/2 lb. beef fillet
|
1 Tbl. mustard
|
| 3 oz thin slices pancetta or Canadian bacon
|
1 Tbl. Worcester sauce |
| 1/2 lb puff pastry
|
1 beaten egg
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| 3 Tbl. aged Balsamic Vinegar
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Flour, salt, pepper
|
| 2 Tbl. Extra-Virgin olive oil
|
|
Preheat
oven to 475 F. Remove fat and skin from the fillet with a sharp knife. Rub with
oil. Season with salt and pepper. Brown in oven for 10 minutes. Put aside to
cool and reduce oven temperature to 400F. In the meantime, brown pancetta in a
skillet over moderate heat. Add vinegar, Worcester, and mustard. Remove pancetta
when browned and save. Reduce sauce by two thirds and use part to baste the
fillet. Put the remaining sauce back on the burner. Stretch it with more
Worcester if necessary. Season, adjust density, and keep warm. Roll pastry to
1/8 inch (1.5 mm). Wrap the fillet first with the pancetta, then with the puff
pastry, close well, brush with egg, and bake in oven until the pastry is golden.
Serve with sauce on the side. Serve with a flavorful Italian red wine such as Benvolio
Merlot Toscana.
Barbecued
Steak Kabobs
| 1/4 cup ketchup
|
2 lbs. boneless round or top sirloin steaks, cut into 2 inch pieces
|
| 3 Tbl. light molasses
|
skewers
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| 2 Tbl. Worcestershire sauce
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6 slices French bread, 1/2 inch thick, toasted
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| 1 Tbl. spicy brown mustard
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1 clove garlic, halved
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| 1 Tbl. cooked onion, grated
|
|
Prepare grill. Combine first 5 ingredients in a
bowl. Season with salt to taste. Add meat and toss to coat well. Thread
steak chunks onto long skewers. Grill 10 minutes over medium heat for
medium rare meat or until desired doneness, turning skewers occasionally
and brushing with ketchup mixture. Lightly rub one side of hot toast with
cut side of garlic clove. Serve warm toast with steak kabobs. Sere with a
hearty red wine such as Villa Fanelli Primitivo Zeta,
a California Zinfandel, Cabernet, etc.
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