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Meat and Wine Brasato with Barolo

Michele Scicolone (January 16, 2016)
Steak for dinner makes any meal seem special. A simple pan sauce made with Barolo gives this recipe Italian flair. Tender steaks are quickly sauteed, then topped with a reduction of shallots, red wine, pancetta and balsamic vinegar. The pancetta enriches the sauce and adds texture while the vinegar adds a sweet tart tang.



For the sauce, you can use the same wine you will be drinking with the meal, though a simpledry red will do. Barolo would be my first choice both for cooking and drinking with the steaks. Serve the steaks with mashed potatoes or creamy polenta, and a seasonal green vegetable, such as roasted Brussels sprouts.

Sprinkle with salt and pepper. Turn the meat over and cook 4 minutes on the other side for rare or 5 to 6 minutes for medium rare. Remove from the pan. Cover and keep warm. Add the shallots to the pan and cook, stirring for 1 minute. Add the wine, broth and balsamic vinegar.  



Bring to a simmer and cook until the liquid is thickened, about 3 minutes. Stir in the pancetta. Cut the steaks crosswise into thick slices. Spoon the sauce over the meat and serve. 

 



  SERVES 4

2 TABLESPOONS UNSALTED BUTTER

1 THICK SLICE PANCETTA (ABOUT 1 OUNCE),

FINELY CHOPPED 

2 BONELESS SHELL STEAKS, ABOUT 1 INCH THICK 

1/4 CUP CHOPPED SHALLOTS 

1/2 CUP DRY RED WINE, SUCH AS BAROLO 

1/2 CUP BEEF BROTH

2 TABLESPOONS BALSAMIC VINEGAR

SALT AND FRESHLY GROUND PEPPER

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