Ingredients
Wine Sauce
2 Tablespoons butter
1/2 cup chopped onion
1/4 cup each chopped celery & carrot
2 teaspoons chopped fresh thyme
1/4 teaspoon cracked black pepper
1 Bay leaf
1 1/2 cups dry red wine
2 cups low salt chicken broth
2 cups beef broth
1 Tablespoon tomato paste
ONIONS
1 TBSP butter
16 cipolline onions blanched and peeled
1/2 cup low salt chicken broth
1 TBSP brown sugar
2 tsp red wine vinegar
POLENTA
Make 4 servings instant polenta
STEAKS
4 14oz. boneless ribeyes
olive oil
2 teaspoons fresh chopped thyme
Preparation
WINE SAUCE: Melt butter in large saucepan over medium heat. Add onion and next 5 ingredients and saute until brown about 12 mins. Add wine and boil until reduced to glaze about 7 mins. Add broths and tomato paste, boil until reduced to about a cup stirring occasionally about 28 mins. Season with salt and pepper. Can me made 2 days ahead. Cover and chill.
FOR ONIONS: Melt butter in small skillet over medium-high heat. Ass onions and saute until brown. Add broth and sugar. Boil until onions are tender and broth is reduced to a glaze, stir occasionally about 4 mins. Stir in vinegar, season with salt and pepper. CAN BE MADE 2 Days ahead. Cover and Chill.
STEAKS: Brush steaks with olive oil and thryme, salt, and pepper, Grill about 6 mins per side for medium rare. Divide prepared polenta on 4 plates, place 1 steak on each plate, drizzle some warmed sauce over steaks, garnish with warmed onions and serve passing extra sauce separately.
