How To Make: "French Red Wine Sauce w/ Seared Steak & Thin Pasta"

I am no master chef when it comes to French food, but when I went to San Francisco earlier this year to watch a football game....I decided to try some French Cuisine. It was so so yummy. I had never had French wine before either, and it was amazing!!!!

I found this wonderful little romantic French place in the North Beach area and it was like I was in another world.

Anyways, doing some thinking back to that wonderful time had inspired me to make this dish..."French Red Wine Sauce w/ Seared Steak and Thin Pasta." Although its not really French Cuisine, the wine used is a Bordeaux which is a French Red Wine and has great flavor and really brings out things in cooking. Close enough to French right?

It's a great dish if you want to feel classy and do it for no more then $20 if you do it right. Enjoy the video and I hope you try and cook it!!!!

The Recipe: French Red Wine Sauce w/ Seared Steak & Thin Pasta

Ingredients:

-1 cup of Bordeaux (French Red Wine)
 -1/2 diced Onion
-4 Cloves of Garlic (2 diced, 2 smashed) 
-1 Tbsp of Rosemary
-2 Tbsp of Oregano
-2 Bay Leaves
-1 lbs of Steak (I used Rib eye)
-1 tbsp of Olive oil
-1/2 tbsp of black pepper
-dash of salt ans chili powder

-1 Can of Tomato Sauce
-1 Can of Diced Tomato
-half pack of Thin Pasta
-Chopped Mushrooms (1/2 pack)
-1 diced Shallot
-1 Tbsp of Dried Basil
-Fresh Parmesan Cheese

Cooking:

 After prepping all the veggies and meat  etc....

-in Sauce pan,  add Olive Oil, Smashed Garlic, cans of tomato sauce and diced tomato, bay leaves, rosemary, black pepper, salt, chili powder, garlic, onion and shallot and Bordeaux (red wine)....let it simmer for about 6-8 mins covered.

-Place noodles in boiling water, let it cook for half the time recommended on the package. You want soft but still a little hard on the inside.

-While everything else is cooking, in another pan, turn stove on high, add steak cuts, sear it until just a little brown on the outside.

-Once noodles and steak are half cooked place them in the with the sauce....add a dash of sugar and Bordeaux and let simmer on low for about 10 mins covered...and bam....you're done!