Tuesday, July 5, 2011
Bite with Belkys: Steak Marsala from Argentango Grill
A South Florida chef recently showed us how to make a vegetable dish. Tonight, something meaty to go along with it. Time to grab a Bite with Belkys.
The Chef: Hector Carmona
The Restaurant: Argentango Grill
The Dish: Steak Marsala
6 oz. filet mignon, cut into thin strips
1 portobello mushroom, sliced
1/2 a red onion, chopped
2 Tbs. of extra virgin olive oil
1 cup of marsala wine
2 Tbs. of demi-glace
1 cup of heavy cream
2 oz. of broccoli
2 oz. of carrots
2 oz. of zucchini
1/2 tsp. of garlic, minced
white pepper, to taste
Method of Preparation:
-Begin by grilling the steak. At the restaurant, they like to use filet mignon sliced into thin strips. While grilling, season the meat with salt and pepper.
-In a hot pan, sauté portobello mushrooms and red onion with a dab of extra virgin olive oil. Then, pour in marsala wine and toss in the grilled meat.
-Next, add demi-glace and heavy cream.
-Then, cook broccoli, carrots and zucchini in a pot of boiling water. Saute minced garlic and combine it with the veggies. Make sure to add a pinch of salt and white pepper.
Serve the steak marsala with the mixed vegetables on the side. You can garnish with chopped parsley.
Serving Suggestion: Pinot Noir
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive ten percent off your total bill. (Valid 30 days from the air date)
1822 S Young Cir
Hollywood, FL 33020