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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 round steak, seasoned with salt and pepper
2 cups red wine
1/4 cup red wine vinegar
1/2 tsp dried rosemary and sage
2 bay leaves
1 clove garlic, minced
1/3 cup thinly sliced onion
1/4 cup thinly sliced carrots and chopped celery
2 tbsp oil
1/2 tsp cornstarch
1 tsp water
2 tbsp cognac
Place steak in a baking dish. Combine ingredients up to onions and bring to a boil; cool. Add vegetables to steak. Pour the liquid over it. Cover and refrigerate overnight. Remove steak from marinade. Strain marinade; discarding vegetables.
Reboil marinade and cook down to 3/4 cup. Heat the oil in a large skillet. When it starts to smoke; add steak. Cover over high heat for 3 minutes on each side or until seared. Sprinkle with salt and pepper. Continue cooking over moderately high heat turning occasionally for 15 minutes. Blend the cornstarch and water, stir into the cooked down sauce until thickened. Transfer the meat onto a plate. Pour off the fat from the skillet. Add cognac and ignite. Pour the sauce over the meat to serve.
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MARINATED STEAK
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 round steak, seasoned with salt and pepper
2 cups red wine
1/4 cup red wine vinegar
1/2 tsp dried rosemary and sage
2 bay leaves
1 clove garlic, minced
1/3 cup thinly sliced onion
1/4 cup thinly sliced carrots and chopped celery
2 tbsp oil
1/2 tsp cornstarch
1 tsp water
2 tbsp cognac
Place steak in a baking dish. Combine ingredients up to onions and bring to a boil; cool. Add vegetables to steak. Pour the liquid over it. Cover and refrigerate overnight. Remove steak from marinade. Strain marinade; discarding vegetables.
Reboil marinade and cook down to 3/4 cup. Heat the oil in a large skillet. When it starts to smoke; add steak. Cover over high heat for 3 minutes on each side or until seared. Sprinkle with salt and pepper. Continue cooking over moderately high heat turning occasionally for 15 minutes. Blend the cornstarch and water, stir into the cooked down sauce until thickened. Transfer the meat onto a plate. Pour off the fat from the skillet. Add cognac and ignite. Pour the sauce over the meat to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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