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Mmmmmm, sacred cow...
A nice merlot sauce goes well with it:
coursely chop one medium onion, 3 cloves of garlic, and toss in a pan with 2 tbsp melted butter. add a pinch of salt and oregano to taste. Saute until onions are translucent. Add 1/4 cup tomato sauce, and 2.5 cups merlot. Simmer until reduced in volume by half.
Remove from heat, and strain onions out. Puree onions in a food processor, and add back to mixture.
Sacred cow (or angus steak, if no sacred cow is available) should be a 1-inch think steak. Slap into a hot pan (meat should sizzle, but not immediately smoke) and cook for 5 minutes. Flip, and cook for another five. Remove from heat, and put on carving platter. Let sit for 5 minutes, then slice into thin slices against the grain of the meat. Drizzle merlot sauce over it and serve.
This was my lunch today. Thank you, Food Channel!
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