Steak and red wine, not much thinking needed. Steak with red wine sauce, still a no brainer. Making a bath of red wine infused with onion and seasoned with soy to gently braise large steaks, pretty darn cool, especially for us since we just came across the idea. We cook the wine a touch to burn off some of the alcohol and then add sliced onions and soy sauce. To cool the mixture down we add frozen butter and then slide the meat into the tepid bath. A spin in the cvap and a kiss on the grill produces red wine infused steaks that are meltingly tender. The resulting liquid was perhaps even better than the steaks. When the steaks were done, we brought it to a boil, added some agar, cooled it quickly, and then clarified it to produce an incredible beef and wine consomme. This secondary product has yet to find a home, however a quick pairing with seared bay scallops would not be a bad place to begin.
