The concentrated, complex flavors of Cabernet Sauvignon provide a good match with chocolate. Chef Arthur Kelly Jr. has incorporated cocoa as a savory flavoring in a Finger Lakes take on the traditional French dish.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Marinate the beef in half of the Cabernet Sauvignon for at least 1 hour, or overnight, if possible.
Step 2
Combine the flour with the salt and pepper in a mixing bowl and coat the marinated beef cubes in the mixture. Remove the coated beef cubes by hand. Reserve the unused flour mixture. Melt the butter in a saucepan over medium-high heat. Add the beef cubes and sauté until brown, about 4 minutes. Add the remaining flour and stir until there are no lumps. Add the remaining wine and all of the remaining ingredients to the pan and bring to a simmer, stirring constantly to prevent lumps from forming in the sauce. Simmer for 10 minutes. Decrease the heat to medium-low and simmer, uncovered, for 1 to 2 hours or until the sauce reaches a medium consistency, stirring occasionally. Spoon into bowls and serve hot with some crusty bread.
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Step 3
Try this flavorful dish served over your favorite pasta.
