The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce ... stew and scatter the rest on top as a garnish.

This recipe appeared in the Star Tribune’s Taste section in 2007 as part of Lynne Rossetto Kasper’s national newspaper column ...

Red wine, chocolate ... in 2 butter-cocoa portions. Taste sauce; if desired, add cilantro or parsley. Arrange steaks on plate. Spoon sauce over steaks, and top evenly with remaining butter ...