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Beef Petite Tender with
Chianti Black Olive
Sauce
by Chef Michel Wahaltere
- miniBAR
Ingredients for
Chianti Black Olive Sauce
1T. olive oil
2 ea. shallots
4 ea. garlic cloves
2 ea. carrot
1 ea. orange cut in pieces
1/2 btl. Cianti red wine
4 c. demi-glace
1 c. olive pitted
1/3 c. olive brine
Preparation:
 Sautéed
the shallots, garlic and carrots with olive oil. Add the
red wine and reduce to half.
Add
the demi-glaze and reduce to a nice consistency.
Strain
and add olives, cook for two minutes. Add the brine and
cook for two more minutes.
Pour
in blender and blend until smooth and strain again.
Ingredients for Beef Shoulder tender steaks
6 beef shoulder tender steaks
3 cloves garlic, minced
3 T. olive oil
2 t. fresh thyme, chopped
1/2 t. fresh rosemary, chopped
1 t. salt
1/4 t. black pepper
Place
steaks in a shallow baking dish. Season with salt.
Combine
marinade ingredients and pour onto meat, turn to coat,
and cover with plastic wrap.
Allow
to marinate in refrigerator for 1 hour at least.
Preheat
grill for medium high heat.
Remove meat from dish and discard marinade. Place onto
grill and cook for 5-7 minutes per side. When meat
reaches desired doneness, remove from heat all let meat
sit for 3 minutes before slicing.
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