Dustin prepares the fettucine.
October 18, 2005
Beef Shiraz
(Thanks to Messina Hof Wineries for
bringing us today's edition of Tuesday Gourmet!)
You will need: (for
one serving)
4 oz. Fettucine
5 oz. Pounded sirloin
Grill or saute beef until desired level of doneness. Cook fettucine.
Sauce:
3 oz. Messina Hof Shiraz
1 oz. Roasted Red Pepper Sauce (see below)
1/2 tbsp. garlic
Salt & Pepper to taste
Roasted Red Pepper Sauce:
6 red bell peppers, roasted, peeled and seeded
...(yellow peppers may be substituted)
4 tbsp. Olive oil
2 gloves of garlic
...lemon juice or wine to taste
Preheat oven to 450 degrees Fahrenheit. Coast peppers with 1 tbsp. olive oil. Place on a medium-sized cookie sheet in oven, roast until skin begins to char and blister. Remove from oven, place in bowl and cover with plastic wrap for 10 minutes.
Using same tray, place garlic cloves in oven and roast until soft. Remove.
Carefully remove plastic from bowl of roasted peppers. Peel and seed peppers under cold running water.
Place peppers, garlic, and remaining olive oil in blender. Puree until smooth. Add wine or lemon juice and salt to taste.
Mix ingredients and heat to bubbling. Serve hot.
Presentation:
Swirl pasta in center of plate. Top with meat and drizzle with Roasted Red Pepper
Sauce. Garnish with Red Pepper Confetti
Dustin prepares the fettucine.
The sirloin is grilling away.
Some of the many Messina Hof wines
Oh man, does it get any better than this?
The final, and extremely delicious, product.