GMA Recipe: Steak with Red Wine Reduction and Carrot Puree

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Steak with Red Wine Reduction and Carrot Puree
From Jean-George Vongerichten
1998

Jean-George Vongerichten and GMA

Ingredients

1 bottle red wine (or the leftovers from a couple of recently opened bottles)

6 small or 2 medium-to-large carrots

salt

1 1/2 to 2 pounds porterhouse, hangar or other steak(s) or pork chops

Directions

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.

Steak with Red Wine Reduction and Carrot Puree

Steak with Red Wine Reduction and Carrot Puree

4. Grill the steak(s) to the desired doneness. Place the reduced wine in a bowl and stir about 1/2 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.