T- Bone Sangria

Another mouth watering and original recipe of mine for all interested, (actually this is very "in demand" so the best way for me to share it is to blog it...)I usually serve this on a hot plate with a side dish of creamy mashed potato and veges. I cooked some for our host family on our holiday and I got approving nods, smiles and empty plates!- certainly a cooks reward, he,he. So, why wait? try it!

INGREDIENTS:

T-bone pieces marinate overnight in:
worcestershire sauce
salt, pepper
garlic powder

olive oil
butter
good quality red wine

HOW TO:

1. Marinate T-bone pieces overnight- now I do this for 2 reasons:to tenderize the meat and to allow the spices and seasoning to bite in.
2. Over low heat, in a skillet, melt butter, add olive oil and place t-bone pieces. Cook one side til' juices seep out of the meat. Add quarter cups of red wine THROUGHOUT cooking.
* cook meat according to your preference- wether rare, medium rare or well done. I always cook my meat well-done.
3. Turn over steak, add quarter cup of wine and cook that side.
* add olive oil and butter every now and then to avoid drying out of meat.
4. Take out of pan once meat is tender. Save the jus for gravy.
5. Serve on very hot sizzling plate with preferred side dish.

GRAVY:

Place in a saucepan all the remaining juices and thicken with cornstarch-water mixture. Add about 1-2 tbsp. of dark soy sauce for color and season with pepper and salt ( if bland ).

MASHED POTATO:

For first timers, here's a classic recipe:

white potato
fresh milk, butter
salt, pepper
parsley, garlic powder

Boil potatoes with skin. When cooked, remove water, peel skin off. Add butter and seasonings straightaway while steaming hot, except for parsley, then mash. Pour milk a little at a time and mash until free from lumps. Add more milk if you like it creamier.

ENJOY!