Reduction for steak
I am having a dinner party for 40 people. It will be family style service on my large patio. It is a Tuscan themed party. I would like to do Bistecca alla Fiorentina and have ordered the steaks specially cut for that.
What I would like is a recipe for areduction sauce with some kind of dark red Italian full bodied wine that I can make ahead of time. I would like to serve it in gravy boats on the side for those who want something other than the simple taste of the Fiorentina steaks.
Vongerichten's book - "Cooking at home" had a reduction sauce in it for steak. Reduce red wine (full bottle) down to a cup (or a half cup). Add previously boiled carrots (I think an immersion blender would do this nicely). Very good, but it may get $$$$ for forty.
D'Artagnan has a delicious and very easy recipe for duck breast with wine sauce, and I think that sauce would work just as well with a steak. In your case, I'd use an Italian red. This recipe is for two duck breasts, so you'll need to bump up the proportions considerably.
1 tablespoon oil
1 shallot, finely chopped
1 cup red wine
2 tablespoons demi-glace
Salt & Pepper to taste
1. Heat oil in saucepan and saute shallots until translucent.
2. Add wine and reduce by half.
3. Add demi-glace and reduce by half.
4. Season to taste with salt & pepper.
Try any recipe for Classic French Marchand de Vin Sauce, just use Italian wine.
As an alternative, use a mix of olive oil, vinegar, parsley, salt, and pepper (with garlic if you wish.) That's what it was served with in several restaurants where I had Bistecca with chianina beef in the countryside outside Florence. You won't have to keep it warm. That sauce was similar to the chimichurri served with beef in Argentina. Actually, pretty much identical. Fabulous with grilled beef.