Steak With Red Wine Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 3 shallots, finely chopped
- 3 1⁄2 cups beef broth
- 1 cup barley
- 1 ounce dried porcini mushrooms
- 2 teaspoons fresh rosemary, chopped
- 4 sprigs fresh rosemary, for garnish (or less)
- salt and pepper
- 1⁄4 cup flour
- 24 ounces sirloin steaks (about 1/2 inch thick)
- 1 cup red wine
- 4 cups Baby Spinach, packed
- 1⁄4 cup parmesan cheese, grated
directions
- In a saucepan, heat 1 tablespoon olive oil over medium-high heat. Add a third of the shallots and cook until softened, about 3 minutes. Add the beef broth, barley, dried mushrooms, chopped rosemary and 1/2 teaspoon pepper. Bring to a boil, lower the heat, cover and simmer until the barley is tender and the liquid is absorbed, about 50 minutes.
- Meanwhile, on a plate, season the flour with 1/2 teaspoon each salt and pepper. Working in 2 batches, in a large, heavy skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Coat the steaks in the seasoned flour, shaking off any excess, and add to the skillet. Cook, turning once, until browned, 3 to 4 minutes. Transfer to a plate and tent with foil to keep warm.
- Add the remaining shallots to the pan and cook, stirring frequently, until softened. Add the wine and 1/2 teaspoon each salt and pepper and bring to a boil, scraping up the browned bits. Cook until reduced by half, about 5 minutes. Lower the heat to medium-low, add the steaks and any juices and cook, turning once, for 3 minutes for medium.
- Meanwhile, stir the spinach and parmesan into the barley mixture until the spinach wilts.
- Slice the steak and serve over the barley pilaf. Top with the sauce and rosemary sprigs.
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RECIPE SUBMITTED BY
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