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Braised Skirt Steak Forestiere

Source of Recipe

Chef Rocco Dispirito


List of Ingredients

3 tablespoons unsalted butter
2 pounds skirt steak
salt and freshly ground pepper to taste
1 yellow or white onion, diced
5 garlic cloves, chopped
3 cups white button mushrooms, quartered
3 tablespoons dark brown sugar
1 bottle inexpensive red wine
2 cups crushed tomatoes
4 tablespoons fresh tarragon, chopped




Recipe

Preheat oven to 350-degrees.

In a large, oven-proof casserole, melt two tablespoons of butter over medium heat until the butter starts to foam. Season the skirt steak on both sides with salt and pepper. Brown the steak in the butter (you may need to cut it into 2 or 3 pieces as necessary to fit into your pan). It will take approximately 8 minutes to brown. Don't crowd the pan - work in batches if necessary.

Remove the skirt steak to a platter. Add the remaining butter, and the onion, garlic, and mushrooms to the casserole. Season well with salt and pepper and cook the vegetables until softened. Add the brown sugar and stir until the sugar melts.

Add the red wine to the casserole and bring it to a simmer. Place the steak back into the casserole with the vegetables. The liquid should come halfway up the sides of the beef; add water if necessary. Cover the casserole and place it in the oven to cook for approximately 45 minutes.

Remove the casserole from the oven and add the crushed tomatoes and the tarragon. Bring the mixture back up to a simmer and then put it back into the oven. Cook, covered, for an additional 45 minutes or until a fork inserted into the beef meets no resistance.

If the liquid looks too soupy, remove the meat and reduce the liquid over medium-high heat until it has thickened. Serve the steak in individual portions with plenty of the sauce and the vegetables.

Buttered Egg Noodles

Ingredients:
salt
1 1/2 cups egg noodles
3 tbsp. softened butter
freshly ground pepper
3 tbsp. fresh chopped parsley

Method:
Bring a large pot of water to boil and salt it well. Add the egg noodles and cook until al dente. Drain in a colander and transfer to a platter. Add the butter and toss until coated.

Season the noodles with salt and pepper and sprinkle with parsley. Serve with Steak A la Foresti�re.