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Steak with Red Wine Pan Sauce
Serves 2 (Recipe may be doubled, tripled, etc as needed.)
Steaks
2-12 oz (340 g) steaks (your choice of rib-eye, top loin, tri-tip, etc.)
Salt and freshly ground pepper
1. Let steaks sit at room temperature for 30 minutes before cooking.
2. Preheat oven to 4000
3. Sprinkle steaks liberally with salt and pepper—this is the main seasoning so don’t be shy!
4. Heat the Grill Pan over high heat and add 1 Tbs olive oil.
5. When pan just starts to smoke, add steaks and cook undisturbed for 3 minutes.
6. Using tongs, turn steaks and cook an additional 3 minutes. Remove pan from stove and place in oven
to cook an additional 5-10 minutes, depending on how well done you want your steaks. Cooking time
will depend on the thickness of the steaks.
7. Transfer cooked steaks to a warm plate and tent with foil. Retain the pan drippings for the sauce.
Sauce
1-2 Tbs olive oil
1/3-cup Merlot
2 Tbs balsamic vinegar
1 Tbs butter
1. Place the utensil in which you cooked the steaks on a burner, add the wine and simmer until
reduced by half.
2. Add balsamic vinegar and cook one minute more.
3. Add butter and swirl to melt and thicken. Pour over steaks and enjoy.
Sweet Potato Fries
2 sweet potatoes, peeled and sliced into 1/2 inch thick ovals
2 Tablespoons Olive Oil
Salt and Pepper
Paparika
Freshly Grated Parmesan (optional)
1. Place sweet potato slices in a bowl and liberally drizzle with olive oil.
2. Sprinkle with paprika, salt and pepper and use your hands to toss.
3. Spread the sweet potato slices evenly in the Contessa.
4. Bake at 4000 for 25-35 minutes, depending on desired level of crispness.
Recipe excerpted from February/June 2017 RenaBlog postings.

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