Cesira Aiudi, Fossombrone, Pesaro-Urbino
(Yield: 4 servings)
4 1-inch veal steaks (sirloin or strip loin)
salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
SAUCE:
2 large shallots (thinly sliced)
3 cups red wine
1 tablespoon tomato paste
1 garlic clove (minced)
1 teaspoon finely chopped parsley
1. Season each steak with salt and pepper on both sides.
2.Warm 3 tablespoons of oil in large skillet over medium-high heat and cook steaks to your liking (rare, medium or well-done). Once cooked, remove steaks from pan and allow to sit covered with foil.
3.Warm remaining oil in same pan over medium heat. Sauté shallots for approx. 3 minutes, then add wine and continue cooking until alcohol has evaporated.
4.Add tomato paste and stir well. Add garlic and parsley. Continue cooking for approx. 3 minutes.
Pour sauce over steaks and serve immediately.