Braised Steak in Cabernet

Sometimes I feel bad for Brian (my husband). I mean being a vegetarian myself and cooking about 90% of the meals we eat – our meals are most usually vegetarian. We do eat a wide variety of things, and to be honest probably more than most people do. I also don’t mind cooking meat; I just choose not to eat it. So this week I asked Brian if there was anything special he would like for dinner? I would love to make it for him whether it may be chicken, lamb, pork, beef, veal or fish? His answer – Beef! I guess it is what’s for dinner!!! While at the market this morning I was looking over all the meats, I wanted to make him a steak, but they were not looking too great and all bone. I came across some boneless braising ones that had real nice marbling and thought a braised steak in wine would be prefect for the overcast, cool fall day we were having. This is what I came up with.

 

Braised Steak in Cabernet

2 braising steaks (about 10oz a piece)

1 tbsp butter

1 shallot, minced

1 tsp dried Thyme

1 handful of dried Cherries, roughly chopped

1 ¼ cup Cabernet

1 ½ cup broth (chicken or veggie)

Salt and Pepper to taste

First, at least an hour (or more) before you are going to cook your steaks sprinkle them with salt & pepper and let them rest in the refrigerator. This will enable your steak to flavor itself and retain its own juices. (I try to do this anytime I am cooking a piece of meat; it tremendously helps with its flavor. I did it about 8 hours before I cooked these.)

Next, Pre-heat your oven to 400 degrees; and also pre-heat a pan (that has a lid) over medium to high heat and melt your butter and place your steaks in searing them on both sides. Once they are seared add in your shallot and thyme and give them a little stir. Add in your Cabernet, broth, and toss in your dried cherries. You will want your steaks to be almost completely covered with the liquid in the pan. Sprinkle it all with some salt and pepper and bring to a simmer. Cover your pan and place it in your 400 degree oven for about an hour.

Finally, after an hour uncover you pan and continue to braise for another 30 minutes. This is when I put together the rest of my meal…but you can do with your time as you like! When your 30 minutes are up you can remove your pan from the oven and let rest about 10 minutes before slicing your steaks and serving.  Be sure to have some good bread or potatoes to soak up the beautiful sauce that was created by your braising.

Notes: I decided to serve this meal with parmesan mashed potatoes, steamed carrots & string beans, and with chanterelle mushrooms and garlic. But you may serve this with anything you desire. **As for cooking with wine. You should always cook with a wine that you feel is good enough to drink on its own but that you are not going to break the bank on. I feel Charles Shaw (aka 3 or 4 Buck Chuck) is great for cooking.