Sonoma Beef and Bacon Recipe

From Dorothy McNett's Recipe Book.

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Sonoma Beef and Bacon

From Dorothy McNett's recipes at

3-4 slices bacon
2-3 rib eye steaks, or other cuts as desired
sprinkles of salt and pepper
1/2 cup seedless grapes
1/2 cup dry red wine
fresh greens and herbs (dandelion if available, or use a bit of fresh dill)

First cook the bacon in heavy bottomed skillet or saute pan. Remove crisp bacon to paper towel lined platter and set aside. Remove some of the bacon fat if there is a lot, but leave enough to coat the bottom of the pan. Rub the steaks with salt and pepper. Place steaks in hot pan and cook 3-4 minutes on first side. Turn over and cook another 2-4 minutes depending on your desired doneness and the thickness of the steaks. Remove steaks to platter. Crumble the cooked bacon into small chunks. Toss the grapes and the crumbled bacon into the hot pan, cook and stir for about 1 minute. Add the wine and reduce the sauce. Place steaks on a bed of greens and drizzle the grape/bacon reduction sauce over. Garnish with herbs as desired. Serve with California wine, Sonoma or Monterey recommended by Robert Louis.

Recipe created 2013-10-31.

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