| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gma1 | 1 | Servings | |
INGREDIENTS
| 1 | Bottle red wine, or the | |
| leftovers | ||
| from a couple of | ||
| recently opened | ||
| bottles | ||
| 6 | Or 2 medium-to-large carrots | |
| Salt | ||
| 1 1/2 | lb | Porterhouse, hangar or other |
| steaks or pork | ||
| chops up to 2 |
INSTRUCTIONS
Start a wood or charcoal fire in a grill or preheat a gas grill or broiler. Place the wine in a large saucepan and turn the heat to high. When it begins boiling, reduce the heat just a bit and reduce the wine until there is about a cup of syrupy wine essence remaining, about 20 minutes. Meanwhile, prepare the carrots: Peel and cut them into chunks, then place in a small saucepan with water to cover and a dash of salt. Cover the pan and cook the carrots over medium heat until tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Puree the carrots in a blender or food processor, using a bit of their cooking liquid if necessary. Grill the steak(s) to the desired doneness. Place the reduced wine in a bowl and stir about 1/2 cup of the carrot puree into it. If it is too thick, add a teaspoon or more of reserved carrot cooking water. Taste and add salt if necessary; serve with steak. Converted by MC_Buster. NOTES : From Jean-George Vongerichten Jean-George Vongerichten's cookbook, Cooking at Home With a Four-Star Chef is available directly from the WCHS-TV8 Bookstore at a 20% discount! Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3111
Calories From Fat: 1151
Total Fat: 127.7g
Cholesterol: 811mg
Sodium: 1266.6mg
Potassium: 5512.2mg
Carbohydrates: 233.8g
Fiber: 8.4g
Sugar: 194.3g
Protein: 245g