Cooking With Missouri Wine 2012

First Place:

STEAK DINNER FOR TWO

Pat Finkes, Steelville, Missouri

Sauce:

4 tablespoons unsalted butter, divided

½ cup thinly sliced onions

1 cup dry red Missouri wine (such as Stone Hill Norton)

1 tablespoon ground black pepper

3 sprigs fresh thyme

1 sprig fresh rosemary

2 cups water

2 tablespoons beef base

Vegetable topping:

2 tablespoons unsalted butter

12 mini carrots, sliced

½ medium onion, sliced thin

6 fresh mushrooms, chopped (remove stems before chopping caps)

1 potato, peeled and cubed

3 sprigs fresh thyme

Kosher salt and black pepper, to taste

½ cup chopped fresh parsley

Steaks:

3 tablespoons olive oil

Freshly ground black pepper

2 venison steaks (or beef steaks)

For sauce: Melt 2 tablespoons of the butter in large skillet. Add onions; cook and stir until softened. Add wine, pepper, thyme and rosemary. Bring to a boil over medium heat, then reduce heat to a simmer and cook until mixture is reduced to ½ cup. Stir in water and beef base; bring to a boil, reduce heat and cook until mixture is reduced to 1 cup. Remove from heat and strain through fine mesh strainer. Whisk in the remaining 2 tablespoons butter. Keep sauce warm until serving time.

For vegetable topping: Melt butter in large skillet over medium-high heat. Add carrots, onion, mushrooms, potato, thyme, salt and pepper. Reduce heat to low and cook until carrots are tender. Remove and discard thyme sprigs. Stir in parsley. Keep warm until serving time.

For steaks: Heat skillet over high heat. Add oil to hot skillet. Sprinkle pepper on both sides of steaks. Place steaks in skillet and sear for almost one minute. Reduce heat to medium and cook for a few more minutes, or until internal heat reaches 145 degrees. Remove from heat and let stand for 5 minutes. When ready to serve, spoon warm sauce over steaks and top with vegetable mixture. Serve warm.

Yield: 2 servings.

*Missouri Wines has not tested these recipes.