Recipe - Steak Valentino

1 tablespoon EX virgin olive oil
1 Ribeye steak abt 2 inches
Thick
Salt & freshly ground pepper

SAUCE
One half cup Red onion, finely chopped
4 Cloves garlic, peeled and
Thinly cut or sliced up
One half cup Dry red wine
2 Tomatoes, chopped
1 tablespoon Balsamic vinegar
2 tablespoon Butter

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 MMRecipes Digest V4 #9 by jarin@odyssee.net (JL) on Mar 12, 1999