SPEZZATINO (inspired by Mimma)

Ingredients:

2lbs round boneless stewing beef
1 onion
1 can of chunky tomatoes
red wine
2 carrots finely chopped
2 celery stalks finely chopped
salt
1 potato (optional)
1 carrot sliced (optional)

Preparation:

Chop onion and saute until translucent. Add carrots and celery and cook another 5 minutes.

Add beef to pan and cook for 5 – 10 minutes.

Next, add 1 cup of red wine and stir. Once wine has cooked down add can of tomatoes.

Cook stew covered for 1.5 hours on medium-low flame.

FILET MIGNON with PORT WINE GLAZE

filet-mignon.jpg

Ingredients:
  • 2 filets mignons, each about 1 1/4 inches thick
  • 1/2 cup Tawny Port
  • 1/4 cup red-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons olive oil

Preparation:

Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.

Serves 2.

From Gourmet October 1995

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Photography by sanctumsolitude

ASIAN FLANK STEAK

asian-flank-steak.jpg

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced fresh ginger
  • 1 1/4-pound flank steak, fat trimmed

Preparation:

Whisk first 5 ingredients to blend in 13×9×2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.

Serves 4.

From Bon Appétit July 1994

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Photography by Heliostatic