PHOTO steak tomas
a texas wine trails recipe

By: Thomas M. Ciesla
Originally published in Touring Texas Wineries; Thomas & Regina Ciesla,1998
ISBN #:0-88415-376-2

This delicious dish uses Delmonico cut steaks that have been slow cooked for two hours in a wine/beef broth juice, producing a steak that just melts
in your mouth.

  • 4-5 DELMONICO STEAKS
  • 2-3 TABLESPOONS OLIVE OIL
  • 1 GARLIC CLOVE, THINLY SLICED
  • 3 OUNCES OF WHITE ZINFANDEL
  • 1.5 CANS OF BEEF BROTH
  • 3 OUNCES MESSINA HOF MERLOT
  • 12 PEARL ONIONS PEELED, LEFT WHOLE
  • 1 MEDIUM ONION, CHOPPED
  • 1 RED BELL PEPPER, THINLY SLICED LENGTHWISE
  • 1 YELLOW BELL PEPPER, THINLY SLICED LENGTHWISE
  • 1 GARLIC CLOVE, SLICED
  • 1/4 CUP MARGARINE
  • 1 OUNCE MESSINA HOF MERLOT
  • 8-10 SPANISH OLIVES, SLICED

Begin by trimming the excess fat from the steaks. Delmonic steaks have enough marbling to provide sufficient flavor. Heat a few tablespoons of olive oil in a frying pan, brown the steaks, then toss in the sliced garlic to brown. Pour in the White Zinfandel, cover and let simmer until the wine has been reduced by half. Then.......

Pour in one can of the beef broth, cover and let simmer on low for one hour. Pour in another half can of broth and add Merlot. Cover and let simmer 90 minutes. If the stock reduces too quickly add in a little broth or White Zinfandel. The remainder of the botle of Merlot is for sipping by the cook during the remaining preparation!

During the last 30 minutes you'll add the finishing touches to the steak and prepare the topping. Place the pearl onions in with the steaks. If there seems to be too much stock, remove cover to allow for some reduction; otherwise, cover and simmer for thirty minutes. Use this time to prepare the topping.


Optional Steak Topping

In a small saucepan, heat a few teaspoons of olive oil, stir in chopped onion, bell peppers and sliced garlic. Cover and simmer on low heat for ten minutes. Add margarine and Merlot and continue to simmers for 20 minutes.


Uncover the steak and add sliced olives. Increase the heat to bring the stock to a low boil and reduce and thicken it. When stock has been reduced to one-fourth of the volume, turn the heat to low -- and you're done!

To serve, place steak and sauce on a large platter and spoon on the onion/pepper topping.