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Leon's Great Open-Faced Steak Sandwich
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Makes 1 sandwich
Total preparation time: 1 1/2 hours |
INGREDIENTS
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1 small red onion, sliced very thin
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 thick slice rustic country bread
Olive oil for brushing the bread
Mayonnaise
Dijon mustard
1 4-ounce minute
steak
1 tablespoon Roquefort cheese, crumbled
1 slice beefsteak tomato
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2002 Moulin A Vent Domaine du Moulin A Vent (Gamay)
Producer: Georges Duboeuf
Drink Now through Dec. 2009
Rating: 90
Tasting Notes:
The 2002 Moulin-a-Vent Domaine Clos du Moulin offers boisterous aromas reminiscent of stones, blackberries, and spices. A classy, seamless, medium to full-bodied wine, it has superb depth of fruit and a silky texture. Espresso bean-laced black cherries can be discerned in its complex, edge-free, and exceptionally long character. Projected maturity: now-2009. |
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2002 Fleurie Domaine des Quatre Vents (Gamay)
Producer: Georges Duboeuf
Drink Now through Dec. 2009
Rating: 90
Tasting Notes:
Accurately described by Duboeuf as the finest wine from this estate in at least a decade, the fabulous 2002 Fleurie Domaine des Quatre Vents displays jammy red cherry aromatics. This intense, concentrated, and broad wine exhibits outstanding depth of fruit as well as a seamless, medium to full-bodied, silky-textured character. Pit fruits, blackberries, red cherries, and flowers can be discerned in its generous and impressively long personality. Anticipated maturity: 2004-2009. |
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2002 Brouilly Domaine de Combillaty (Gamay)
Producer: Georges Duboeuf
Drink Now through Dec. 2008
Rating: 90
Market Price:
The 2002 Brouilly Domaine de Combillaty exhibits candied red cherry aromas. Medium-bodied, sporting a character of outstanding depth, concentration, purity, and length, this is a soft, supple wine that is crammed with red fruits. Unquestionably the finest Combillaty to date, its sumptuous fruit lingers on the palate for up to 45 seconds. Projected maturity: now-2008. This wine offers a considerable value. |
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DIRECTIONS
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1. Combine the red onion with the olive oil and the
chopped rosemary. Let marinate for 1 hour, or as long
as 12 hours.
2. Brush the bread with olive oil, and toast lightly
over hot coals or under a broiler. Keep warm.
3. Grill or broil the minute steak just until rare.
Remove from grill or broiler, to a warm plate and let
rest for five minutes.
4. Prepare the sandwich. Spread mayonnaise and Dijon
mustard to taste on the bread. Spoon any accumulated
juices from the plate over the bread. Top with the tomato
slice, followed by the steak. Finish the sandwich by
spooning some of the red onion mixture over the steak,
followed by the Roquefort cheese.
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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