| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Bottle red wine; (or the leftovers |
|
|
; from a couple of |
|
|
; recently opened |
|
|
; bottles) |
| 6 |
sm |
Or 2 medium-to-large carrots |
|
|
Salt |
| 1 1/2 |
lb |
Porterhouse; hangar or other |
|
|
; steak(s) or pork |
|
|
; chops, up to 2 |
INSTRUCTIONS
1. Start a wood or charcoal fire in a grill or preheat a gas grill or
broiler.
2. 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.
3. 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.
4. 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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