Recipe - Steak With Red Wine Reduction And Carrot Puree

1 Bottle red wine; (or the
leftovers
; from a couple of
; recently opened
; bottles)
6 small Or 2 mediumtolarge carrots
Salt
1 One half pound Porterhouse; hangar or other
; steak(s) or pork
; chops, up to 2

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 One half 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 JeanGeorge Vongerichten JeanGeorge Vongerichten's cookbook,
Cooking at Home With a FourStar Chef is available directly from the
WCHSTV8 Bookstore at a 20% discount!

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.