Red Wine Braised London Broil with Blue Cheese Mashed Potatoes and Broccoli Recipe
I'm a HUGE fan of meat and potatoes. If I could afford it (in the wallet and the waistline), then it wouldn't be out of the question for me to have some combination of the the two food titans everyday of the week. Here I pair a London broil braised in red wine with blue cheese mashed potatoes. In reality, I'm not really a fan of blue cheese, or any moldy cheese for that matter. However, I can put aside my personal preferences (on occasion) to give way for a great end result.
If you take the leap and try this at home, then I encourage you to use a
light hand with the cheese—it's very assertive and could easily
overpower the entire plate if you let it. (So don't!)
Ingredients:
- 1 lb. London broil
- salt
- black pepper
- garlic powder
- flour
- vegetable oil
- half bottle of Merlot
- 14 oz. can beef stock
- 2 bay leaves
- 1 Tbsp. parsley
- 2 Tbsp. unsalted butter
Procedure:
Preheat oven to 375˚F.
Season meat with salt, pepper, and garlic powder. Dredge lightly in flour. Sear on both sides in a large pan lined with a couple tablespoons of oil. Remove.
Deglaze pan with red wine. (In layman's terms—add in the wine and scrape up any brown bits on the bottom of the pan.) Add beef stock and bay leaves. Bring to a simmer, add meat, and place in the oven until tender—roughly 1 to 1 1/2 hours.
Remove meat and bay leaves, and reduce liquid to sauce consistency. Add parsley, adjust seasoning, and mount with (swirl in) butter. The butter will give the sauce a rich, velvety texture and a great sheen.
The mashed potatoes are pretty much your standard mix—starchy potatoes (i.e. Idaho or Russet), milk, butter, sour cream, salt, and pepper—with the addition of blue cheese melted in.
Serve with roasted broccoli.
What are your thoughts about stinky cheeses?