Food of the Month Club February: Seared Steaks with Red Wine and Chocolate Sauce

The food for this month’s Food of the Month Club is chocolate.  I had a bit of a hard time figuring out what to make because I don’t really care for chocolate.  Yes, I know….

Desserts are an obvious choice for cooking with chocolate, but Wade and I are neither one big dessert eaters, so making a big dessert wasn’t going to work for us.  I thought briefly about making chicken mole, but figured that may be a pretty popular choice.

So, after spending the first couple weeks of February collecting articles and recipes I became really interested in the use of chocolate for savory dishes.  Besides chicken mole I hadn’t ever tried anything savory that was made with chocolate.  I decided to experiment with making a chocolate and red wine sauce for beef based off of Giada de Laurentiis’ recipe for Short Ribs with Tagliatelle.  I made the sauce almost exactly like hers, but I changed the amounts of wine and beef stock slightly and simmered the sauce on it’s own to reduce it down to a nice consistency to serve over steak and potatoes.  Wade and I both thought that the sauce tasted great on top of mashed potatoes as well and I’m looking forward to trying her recipe as written sometime in the future.

•1 medium onion, chopped
•1 large carrot, peeled and cut into large chunks
•2 cloves garlic, peeled
•1 pint diced tomatoes, drained
•1 Tablespoon tomato paste
•2 Tablespoons dried parsley
•1 teaspoon dried rosemary
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•2 cups beef broth
•1 cup dry red wine
•2 Tablespoons dark bitter chocolate, shaved (I use Paul Newman’s 70% dark chocolate)

Pulse the onion, carrot, and garlic in a food processor until finely chopped.  Add the tomatoes and tomato paste and puree until the mixture is as smooth as possible.  Transfer to a wide saucepan and add the parsley, rosemary, thyme, and oregano.

Bring to a simmer.  Add the beef broth and wine.  Boil gently over medium heat until the sauce is reduced by about half, 45 minutes to an hour.

Stir in the chocolate once the sauce has reduced to the desired consistency.

Meanwhile, heat a dry skillet over medium high heat.  Season the steaks with salt and pepper.  Cook in the skillet to desired level.  We eat ours rare.  Spoon some sauce over the steak and serve with mashed potatoes.

 

La Cocina de Leslie

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