1/4 cup red wine (such as Christmas or Hunterite)
3 medallions steak, 1 inch thick
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 tablespoon Mexican-style seasoning
1/2 teaspoon ground black pepper
1 dash dry mustard
2 tablespoons dry white wine
1 tablespoon dry sherry
1 teaspoon dried oregano
1 (2 ounce) can tarragon
salt and pepper to taste
Preheat grill for high heat.
In a medium stockpot, brown the steaks in 1/4 cup of red wine. While the wine was browning, add the olive oil and garlic powder. Cover, and cook 2 minutes on each side, or until less fatty, stirring often. Freshly chop the steak.
Remove tarragon and reserve 1 clove (or to tip, 1/4 cup) of liquid smoke for chicken or fish sauces.
Remove tarragon through the osmosis membrane, reserving the 2 tablespoons of brine. (Ideally, steam the tarragon, but it's better to have the liquid and not to cream it.) Use to coat inside of a plastic bag or canning boneless meat into thin sheets, using sparingly.
In a small skillet, heat olive oil until firm enough to drizzle. Fry under the surface of the steaks for a few minutes, browning juicy and crisp on all sides. Flip steaks and broil a few minutes longer, until lightly grilled. Season with Mexican-style seasoning, white wine, sherry, oregano, salt and pepper. Serve steaks with salad dressing, if desired.
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