By Geoffrey Zakarian


10 oz creekstone sirloin5 beef flat iron (medium diced)1 botte red wine1 gal veal stock1 onion (diced)1 carrot, diced1 stalk celery diced1 piece garlic


  1. For the sauce: In a hot pan roast the beef until golden brown.  Add the carrot celery and onion and cook until tender. Add the red wine and reduce by half. Finally add the veal stock and cook until the sauce has reached a thick sauce like consistency. Stain the sauce through a fine sieve and reserve.
  2. For the steak: Season the steak heavily with salt and pepper and then using a hot grill, cook both sides of the steak for about 4-5 minutes, until the steak has reached a temperature of medium rare.  When the steak is cooked let it rest for five minutes before serving.

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Tags: Dinner, Beef, Steak, French

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