Spider Steak With Bordelaise Shallot Fondue

Name: Spider Steak With Bordelaise Shallot Fondue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 4 Tbsps butter; 118 milliliters dry red wine; 2 servings Kosher salt and ground black pepper, to taste; 118 milliliters port; 1 Tbsp red wine vinegar; 4 shallots, sliced length-wise; 2 larges spider steaks, about 6 ozs each; 1 Tbsp chopped thyme

Spider Steak With Bordelaise Shallot Fondue might be just the main course you are searching for. This gluten free and primal recipe serves 2. One serving contains 1328 calories, 93g of protein, and 87g of fat. A mixture of port, wine, spider steaks, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. 1 person found this recipe to be yummy and satisfying. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Ingredients

Servings:

4Tbsps

butter 118milliliters

dry red wine 2servings

Kosher salt and ground black pepper, to taste 118milliliters

port 1Tbsp

red wine vinegar 4

shallots, sliced length-wise 2larges

spider steaks," about 6 ozs each 1Tbsp

chopped thyme

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.