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Celiac.com 08/08/2017 - A simple red wine sauce helps cheaper cuts of beef go the distance and deliver the win. This recipe dresses up a tri-tip steak into a tasty, easy to make meal that you won’t soon forget. Ingredients: 2 (1-pound) tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano ⅓ cup tomato paste 2½ cups red wine Directions: Heat grill or barbecue to medium-high. Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill about 3-4 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let rest 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small chunks and whisk into the sauce little by little. Season the sauce with salt and pepper. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
Celiac.com 01/07/2017 - Crackly top, fudge and moist inside with an exquisite chocolate red wine ganache that will please the most refined taste buds! Ingredients: 3/4 cup plus 1 TBSP flour, gluten free 1/2 tsp salt 2 1/2 TBSPS cocoa powder 11 oz (312 grams) semi sweet chocolate chips or baking chocolate 1 cup (226 grams) unsalted butter, cut in 1 inch (2.5 cm) cubes 1 tsp instant coffee 1 cup granulated sugar 1/2 cup light brown sugar 5 eggs, room temperature 1/3 cup red wine 2 tsps vanilla extract 1/3 cup walnuts, chopped For the chocolate wine ganache: 1 cup heavy cream 1 cup semi sweet chocolate chips or baking chocolate 1/4 cup red wine Directions: To make the chocolate wine ganache: In medium saucepan heat cream to just boiling. Remove from heat. Add chocolate chips. Let sit for five minutes. Whisk until smooth. Add wine. Whisk to combine. To make the brownies: Preheat the oven at 350 F(180 C). Prepare a 9×9 inch (22×22 cm) baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan. In a small bowl, whisk flour, salt and cocoa. Set aside. In a double boiler, melt chocolate chips with butter and instant coffee until smooth. When melted, remove from heat and add sugars. Whisk until thoroughly combined. Add 3 eggs to the chocolate mixture until well blended.Add the remaining eggs, vanilla and wine. Do not over mix. Add dry ingredients and walnuts to the chocolate mixture and fold with a rubber spatula. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing. Pour the batter into the prepared baking pan and bake for 25-28 minutes, or until a toothpick inserted an inch away from the center comes out clean. Allow the brownies to cool slightly before you drizzle the chocolate wine ganache. Let them cool completely and then lift them out of the pan using the parchment paper. Cut into bars. Note: Store them in an airtight container. They can stay fresh both in room temperature and refrigerator for up to 3 days. (If they last that long!)