Culinary Confessional

Rosemary Flank Steak with Red Wine Sauce


1/2 cup sweet soy sauce
1/2 cup extra virgin olive oil
4 tablespoons orange blossom honey
6 large garlic cloves, minced
2 tablespoons dried, crushed rosemary
2 tablespoons black pepper
2 teaspoons salt
2-1/4 lb flank steak 
1/2 cup red wine



Mix soy sauce, olive oil, honey, garlic, rosemary, salt, and pepper together in a ziplock bag.  Add steak and flip several times to coat completely.  Refrigerate for at least three hours, turning occasionally.

Preheat a grill to medium-high.

Grill steak about 5 minutes per side (for medium doneness). 

In a medium saucepan, combine the marinade liquid and the wine.  Cook over medium-high heat until the sauce reduces in half.

Let steak stand for 5 minutes before cutting across the grain into thin sliced.  Arrange on a platter and serve, drizzled with the sauce.




Approximate Nutritional Values:  http://www.food.com/recipe/rosemary-merlot-flank-steak-73021

Filet Mignon with Red Wine Sauce


1/2 stick chilled unsalted butter, divided
3 garlic cloves, smashed
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup beef stock
1/2 cup dry red wine
1/2 cup crumbled bleu cheese
3/4 cup panko breadcrumbs
1 tablespoon flat-leaf parsley, chopped
Four 1” thick filet mignons (6-8 oz each)
Salt and pepper to taste



Preheat oven to 375-deg.  Line a baking sheet with parchment paper and set aside.

Melt 1 tablespoon butter in a medium skillet over medium-high heat.  Add the shallot, garlic, and thyme.  Sauté until the shallot is tender, about 4 minutes, then add the stock and wine. 

Boil until the sauce is reduced in half, about 8-10 minutes.

Combine cheese, panko, and parsley in a small bowl and set aside.

In a cast iron skillet, season the steaks with salt and pepper, then sear on both sides.  Once caramelized, place the steaks on the parchment paper-lined baking sheet. 

Press the bleu cheese mixture on top of the steaks, then roast in the oven for 4-5 minutes.  Transfer the steaks to a serving platter and tent with foil to let the juices settle.

Pour the sauce into the skillet used for the steaks, along with any juices accumulated on baking sheet.  Bring to a boil, scraping up the browned bits.  Boil two minutes, then whisk in the remaining tablespoon of butter.  Season with salt and pepper and pour the sauce around steak before serving.




Approximate Nutritional Values:  http://blue.food.com/recipe/blue-cheese-crusted-filet-mignon-with-port-wine-sauce-285055

Red Wine Braised Short Ribs with Celery Root Puree


For the Short Ribs
1 bottle each of Cabernet, Port, and Marsala wines
2-4 tbsp vegetable oil
8-16 short ribs, trimmed (i.e., no excess fat)
8 shallots, split but not minced/chopped
3 medium-sized carrots, peeled and chopped into 1” pieces
1 leek, chopped
10 cloves garlic, smashed
2 bay leaves
2 thyme sprigs
2 tbsp tomato paste
3 qts beef stock
1/4 cup butter
Salt, white pepper, and black pepper to taste


Pour the wine into a large, deep pot oven set over medium heat.  Once hot (but not boiling), flambe the wine then let the flames die down to burn off the excess alcohol.  Then increase the heat and reduce by half.

Set oven to 350-deg.  

Heat a Dutch oven over medium-high heat and add the oil.

In a large bowl, season the ribs with the salt and both types of pepper.  Then dust with flour.  When the oil is hot, add the ribs to the Dutch oven and sear for 4 minutes on each side (do this in batches if you can’t fit all the ribs in the Dutch oven all at once).  

Drain all but 1 tbsp of the oil/fat from the Dutch oven and remove the ribs to a plate, then lower the heat to medium and add the veggies and herbs.

Brown veggies for 5-7 minutes, then stir in the tomato paste and cook for an additional minute.

Add the reduced wine and beef stock to the Dutch oven and add the ribs.  Bring to a boil, cover, and place in the oven for 2.5 hours or until the ribs are tender.  Check them every 30 minutes and skim off excess fat/oil from the top.

Once the ribs are cooked, remove them to a plate and cover with foil.  Return the Dutch oven to the stovetop to medium-high heat and bring the liquid to a boil until it reduces.  Add the butter, then strain the sauce through a thin strainer to catch the solids, then serve the sauce over the ribs and celery puree.


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For the Celery Root Puree
4 cups heavy cream or half-and-half
3 cups water
3 pounds celery root, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter, softened
1/2 teaspoon sea salt
Ground pepper to taste

• 
  
  Bring cream, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain
  
  Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, until smooth.
  
  
  
  Approximate Nutritional Values: http://www.food.com/recipe/beef-ribs-braised-in-red-wine-315541
   

Encrusted Filet Mignon Steaks with Red Wine Sauce


4 one-inch thick filet mignons, 6-8 oz each
4 tbsp chilled unsalted butter
3 cloves garlic, smashed 
1 large shallot, minced
1 tbsp fresh thyme, chopped
1/4 cup beef stock
1/2 cup dry red wine (try a Zinfandel, Merlot, or Cabernet Sauvignon) 
1/2 cup crumbled bleu cheese (Maytag, if you can find it) 
1/4 cup panko breadcrumbs 
1 tbsp parsley (Italian or Flat Leaf), chopped 
Salt and pepper to taste.


Preheat oven to 375-deg and prepare a baking sheet by lining it with parchment paper.

Melt 1 tsp of butter in a heavy medium-sized skillet over medium-high heat.  Add the shallot, garlic, and thyme.  Saute until the shallot is tender, about 4 minutes.

Add stock and wine to the saute pan.  Boil until the sauce is reduced to about half a cup, about 8-10 minutes.

Sprinkle the steaks with salt and pepper and then add them to a cast iron skillet.  Sear on both sides, then place the steaks on the parchment paper-lined baking sheet.  (Save the pan juices.)

With your fingers, blend the bleu cheese, panko, and parsley in a small bowl.  Then press the cheese mixture on top of the steaks.

Roast the steaks in the oven  for 4-5 minutes, then transfer to a plate and cover with foil to trap the steam.

Pour the pan juices into the saute pan with the sauce and scrape the bottom to catch all the flavors in both pans.  Boil two minutes, then whisk in the remaining butter and pour over the steaks.  Serve with mashed potatoes and roasted veggies.



Approximate Nutritional Values:  http://www.food.com/recipe/blue-cheese-crusted-filet-mignon-73948

Tonight’s Culinary Adventure: Coq Au Vin

Ingredients

• 2 large Spanish onions, chopped and separated
• 4 chicken thighs and 4 chicken legs
• Kosher salt and freshly ground black pepper
• 1/4 to 1/2 cup all-purpose flour
• 2 tablespoons water
• 12 ounces bacon
• 16 ounces portobello mushrooms, quartered
• 1 tablespoon butter
• 2 (750-ml) bottles red wine (pinot noir, burgundy, or cabernet)
• 2 tablespoons tomato paste
• 2 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 5 cloves garlic, crushed
• 6 to 8 sprigs fresh thyme
• 2 bay leaves
• 2 cups chicken stock or broth
•       
• (NOTE: you’ll really want to use a dutch oven for this one because of how it holds heat, but a deep saute pan can be used in a fix.)       
•     

Directions

Approximate Nutritional Value: http://www.food.com/recipe/coq-au-vin-chicken-braised-in-red-wine-37701