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A traditional wine sauce is made using a red wine. But since I’m all about breaking traditions, I used a white wine instead. This recipe takes minutes to prepare, and it’s legit!
1 (3-pound/1.36-kilogram) London broil
1/4 cup Tuscanini Olive Oil
1 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon Tuscanini Olive Oil
2 shallots, thinly sliced
1/4 cup white wine (not cooking wine), such as Baron Herzog Sauvignon Blanc
1/2 cup Manischewitz Chicken or beef stock
1 teaspoon kosher salt
fresh cracked black pepper (optional)
In a bowl, combine all the marinade ingredients and mix well. Set aside.
Using a metal fork, pierce holes in the meat to allow the marinade to absorb. Place meat in marinade and let sit for 20 minutes.
Preheat oven to broil.
Transfer the meat to a 9×13-inch (23×33-centimeter) baking pan and broil on high for five to six minutes, then flip over and broil for another five minutes, until internal temperature reaches 125 degrees Fahrenheit (52 degrees Celsius) for medium rare.
In a small saucepan over medium heat, place the oil and shallots. Cook for five minutes, stirring occasionally. Add the remaining ingredients except the black pepper. Bring sauce to a boil, and then lower heat and cover. Allow to simmer for 10 minutes.
Remove from heat and add a sprinkle of black pepper (if desired). Serve hot alongside meat.
Store the sauce in the fridge for up to four days. Reheat over medium heat until hot.
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