Instructions: 1. Start a wood or charcoal fire in a grill or preheat a gas grill or broiler.

2. Place the wine in a large saucepan and turn the heat to high. When it begins boiling, reduce the heat just a bit and reduce the wine until there is about a cup of syrupy wine essence remaining, about 20 minutes.

3. Meanwhile, prepare the carrots: Peel and cut them into chunks, then place in a small saucepan with water to cover and a dash of salt. Cover the pan and cook the carrots over medium heat until tender, 15 to 20 minutes.

Drain, reserving the cooking liquid. Puree the carrots in a blender or food processor, using a bit of their cooking liquid if necessary.

4. Grill the steak(s) to the desired doneness. Place the reduced wine in a bowl and stir about 1/2 cup of the carrot puree into it. If it is too thick, add a teaspoon or more of reserved carrot cooking water. Taste and add salt if necessary; serve with steak.

NOTES : From Jean-George Vongerichten Jean-George Vongerichtens cookbook, Cooking at Home With a Four-Star Chef is available directly from the WCHS-TV8 Bookstore at a 20% discount!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.