Steak With Red Wine Reduction
A food cart staple while we were outside the winery, this was a popular dish. I recommend making the red wine reduction and keeping it around to use in other applications. We also used it as a sauce for wings, to pair with donuts, and in salad dressing.
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Servings: 4 people
Ingredients
For The Red Wine Reduction
- 1 750ml bottle of red wine
- 1 cup sugar
For The Potatoes
- 1 lb red potatoes about 4 large
- 4 tbsp butter
- ¼ cup sour cream
- ¼ cup milk
- 1 tsp Magical Seasoning Mix
- ¼ cup shredded cheese
For The Steak
- 1 – 1 ½ lbs Top Sirloin cut into 4 pieces
- 1 tbsp Magical Seasoning Mix
- 1 tbsp olive oil
Instructions
To Make The Red Wine Reduction
- Add the red wine and sugar to a saucepan and bring to a boil. Reduce to a simmer and allow to reduce for 30 minutes or until it thickens to a sauce.
To Make The Potatoes
- Cut up the potatoes into ½ inch chunks and boil unti cooked, about 10 minutes.
- Drain the water and return to the pot.
- Add the remaining ingredients for the potatoes and mix together in only a few movements. It will be chunky.
To Make The Steak
- Heat the pan to medium high and add the olive oil.
- Add the steak and season with the seasoning mix.
- Brown on all 4 sides and reduce the heat to medium to medium-low. Cook until it reaches the desired internal temperature.
- Add potatoes to the plate, top with sliced steak and drizzle the red wine reduction over the top. Serve.
Notes
- When we made this on the food cart we cooked the potatoes in duck broth. If you have made anything with a whole duck or chicken and want to make broth, it will greatly increase the flavor of the potatoes.
