Entrees > France > Cabernet Boeuf >
Beef with Cabernet Wine
2 beef steaks (sirloin, strip or rib-eye)
1/4 C balsamic vinegar
1 C Cabernet Sauvignon wine
1/2 C sugar
1/2 tsp. mustard seed
2 tsp. lemon zest
Fettuccine pasta (for serving; optional)
In a large saucepan, combine the vinegar, wine, sugar, mustard seed and lemon zest. Simmer over medium heat for about ten minutes. Pour 3/4 cup of the sauce mixture into a re-sealable bag. Add steaks to the bag; seal tightly, releasing excess air as you do so. Turn bag to coat steaks; marinate in refrigerator for up to two hours. Strain remaining wine mixture, and pour back into the saucepan. Place mixture in the refrigerator as the steaks marinate. When steaks have marinated, remove from the bag and place on a grill over medium-hot coals or under a broiler. Grill to desired doneness, turning once. Re-heat the wine sauce mixture, bringing to a simmer. Pour sauce over steaks. Suggestion: Serve with hot-cooked fettuccine pasta (as pictured above).
Note: If using a shoulder steak, increase marinade time to eight hours.
*Cabernet Boeuf image (C) Docteur Cosmos (2008). Used under the Creative Commons Attribution 3.0 Unported license.
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: French Nourriture
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