Steak with Red Wine Reduction and Carrot Puree

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

There are two classic combinations at work here: meat and carrots, and meat and red wine. But the marriage of the two, especially without any meat stock, is unusual. This is an example of a sauce that tastes odd by itself; put it on any grilled meat, though—especially beef and pork—and it shines.

Potato “Ravioli” would be an ideal side dish here, and this recipe is so easy that you’ll have the time you need for that one.

Ingredients

Method