Week 15 – Succulent Steak with Zinfandel Sauce & Vegetable Sautée
Succulent Steak with Zinfandel Sauce & Vegetable Sautée
El Dorado Winery Association, PO Box 1614, Placerville, CA 95667, (800) 306-3956, www.eldoradowines.org or info@eldoradowines.org
Ingredients for Steak and Zinfandel Sauce:
6 small thick steaks
1 teaspoon olive oil
1 cup beef stock
1/2 cup Zinfandel
1 tablespoon tomato paste
1 large clove garlic-chopped
1 teaspoon dark chocolate
Method:
Put in hot sautée pan. Sear steaks on both sides, transfer to warm pan in a 350-degree oven. Add beef stock, zinfandel, tomato paste and garlic tosautée pan, reduce by half. Add chocolate and stir to melt. Continue to simmer until mixture is reduced to a creamy consistency. Salt and pepper to taste.
Ingredients for Vegetable Sautée:
1 tablespoon olive oil
1 red onion cut into wedges
2 pounds summer squash cut in chunks
2 sweet peppers (red or yellow) cut in chunks
2 cloves garlic, sliced
1/2 cup chopped tomatoes
2 tsp fennel seeds
Method:
Heat oil in a large pan over medium heat. Add onion and cook about two minutes. Add squash, peppers, and garlic. Sautée until tender-crisp. Add tomatoes and fennel seeds. Salt and pepper to taste. Arrange in center of warm platter with steaks over top. Pour sauce around outside and serve.
Pair with Zin from the El Dorado wineries.
