I think the next time I prepare this dish I'll probably only marinate it for 5-6 hours instead of overnight and use a quality dry red wine instead of a "no man's brand" burgundy wine. After a brief pan-searing and some broiling, all we could taste was wine and no steak.

Hi Anonymous,

1 or 2 hours would be enough if you prefer to have less of the wine flavor from marinating. You can also cut down on the wine amount and substitute some oil, red wine vinegar or lemon juice instead. I also like to add a tablespoon of molasses and crushed garlic and herbs such as cumin seeds, basil and oregano to marinades.

-- CM

shouldnt use a marinade that has had raw protein in it, its not a very good habbit even though it will be cooked. make sauce and marinade seperately.

Hi Nick,

I would agree with you when it comes to uncooked marinades. However, in this recipe the marinade is cooked for 40 minutes and so it isn't much different than any soup or stew you might prepare which contains raw meat at the start of cooking and would be quite safe. Normally a marinade that has had contact with raw meat and then has been held at a temperature of above 40°F and below 140°F for longer than 15 or 20 minutes should be discarded.

Happy New Year!

-- CM

Does anyone out there remember Bud Hills Restaurant in Pasadena Texas. Thats the wine sauce I am looking for