Martin Bros. Recipes
Pan Seared Beef with Red Wine Sauce, Roasted Potatoes & Nantucket Vegetables
Added: May 07, 2018
PAN SEARED BEEF WITH RED WINE SAUCE
1 each Greater Omaha Choice Center Cut Top Butt Beef Steak (937613)
1 Tbsp Wholesale Minced Garlic (391020)
1 Tbsp McCormick Cracked Black Pepper (472411)
As needed Salt
As needed Roland Pomace Olive Oil (620390)
1/2 cup Red Wine
1/2 cup Custom Culinary Gold Label Beef Base (908028), prepared
As needed Bix Rosemary (391008), chopped
PREP | Season steak with olive oil, black pepper, salt and garlic. Cook in a skillet to desired temperature. Remove from skillet. Simmer red wine and prepared beef base over medium-high heat until reduced to 2-3 tablespoons. Pour wine sauce over steak. Top with chopped rosemary.
6 oz Wholesale B Potatoes (361876 or 361970), cut into smaller pieces
1 Tbsp Roland Pomace Olive Oil (620390)
As needed Salt
As needed Pepper
PREP | Preheat oven to 375°F. Toss cut potatoes with olive oil, salt and pepper. Roast until tender.
4 oz Norpac Flav-R-Pac® Grande Classics® Nantucket Blend Vegetables (963020)
As needed McCormick Grill Mates® Vegetable Seasoning (470201)
PREP | Prepare and season vegetables.
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