Steak with Roasted Garlic and Red Wine Reduction
Total time: 60 minutes
In the summer cook these quickly on the barbecue; in winter, quickly sear in a hot skillet. Either way, do it at the last minute so they don't get too well done. The roasted garlic and shallots are creamy and mild; the wine reduction rich and silky.
Ingredients:
- 2 6oz (180gr) steaks, tenderloin, preferred, 350gr, 12.4oz
- 8 shallots, 200gr, 7oz
- 8 cloves garlic, 32gr, 1.2oz
- 2 bay leaves (laurel)
- 1 cup red wine, 240gr, 8.4oz ***
- 1/3 cup beef stock, 75gr, 2.6oz
- 1/3 cup Balsamic vinegar, 80gr, 2.8oz
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs beef stock, 5.2gr, .18oz
- 2 tbs olive oil, 27gr, .96oz
- 2 tsp thyme
- Foil for wrapping garlic
Instructions:
- Garlic and shallots: Put 6 whole, peeled shallots and 6 whole, unpeeled garlic cloves into the center of a square of foil.
- Sprinkle with 1 tsp thyme and drizzle with 1 tbs olive oil.
- Bring edges together to make a package. Place package on a baking sheet with a rim and place in 400F (200C) oven for 30 minutes.
- After 30 minutes open package and roast for 30 minutes longer.
- Or: Place package over indirect heat on barbecue grill for 45 minutes, shaking and moving 2 or 3 times.
- Sauce: Chop remaining 2 shallots.
- Put shallots, remaining 2 cloves of garlic, bay leaves and wine in small saucepan. Bring to a boil and reduce by half.
- Add beef stock, vinegar, and reduce by half again. You should have 3/4 cup of sauce or less.
- Strain sauce and return to pan. Bring sauce back to a simmer.
- Dissolve cornstarch in beef stock. Slowly stir into sauce until thickened and clear. Keep warm.
- Steaks: Brush steaks with remaining olive oil. Heat a large skillet over medium-high heat.
- Add steaks and cook, 3 - 5 minutes per side. If you like rare, remove after three minutes a side, make a small slit in one and check. If not done to your liking return for another 1 - 2 minutes a side. Remove from heat.
- Or: Cook on the barbecue grill for roughly the same amount of time.
- To Serve: Place steaks on small platter or individual plates.
- Remove garlic and shallots from oven and package and arrange around steaks.
- Spoon some sauce over each and serve, remaining sauce on the side.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1115 / 557.5 Total Carbohydrates: 64 / 32 Dietary Fiber: 1 / .5 Total Fat: 52 / 26 Saturated Fat: 15 / 7.5 Cholesterol: 122 / 61 Protein: 82 / 41 Calcium: 246 / 123 Sodium: 480 / 240 |
General Technical Details and Disclaimer:
** The nutrition info assumes that 75% of the alcohol is cooked off after reducing
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
