Steak valentino
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | EX virgin olive oil |
| 1 | Ribeye steak abt 2 inches | |
| Thick | ||
| Salt & freshly ground pepper | ||
| ½ | cup | Red onion, finely chopped |
| 4 | Cloves garlic, peeled and | |
| Thinly sliced | ||
| ½ | cup | Dry red wine |
| 2 | Tomatoes, chopped | |
| 1 | tablespoon | Balsamic vinegar |
| 2 | tablespoons | Butter |
Directions
SAUCE
Preheat oven to 450 F. In a skillet, heat oil until very hot. Season steak with salt and pepper. Fry steak for 2 minutes on each side or until browned. Remove to ovenproof baking dish and bake for 15 - 20 minutes or until medium rare.
Wipe out skillet and add sauce ingredients except butter. Bring to a boil and boil until reduced ti half, about 3 minutes. Strain through a strainer, pressing down on solids. Return to low heat and whisk in butter. Slice steak into thin slices and arrange on plate.
Drizzle with sauce.
Serves 2.
Couls also use New York sirloins but ribeye is juicier.
To serve with "Fennel Mashed Potaoes" In Side dish database.
Posted to MM-Recipes Digest V4 #9 by jarin@... (JL) on Mar 12, 1999