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1
In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce.
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2
Add the rib-eye steak and let marinate for 30 minutes to 1 hour.
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3
Cook the bacon in a large saute pan over medium-low heat to slowly render the fat.
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4
When crisp, remove to a paper towel lined plate, reserving the fat in the pan.
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5
Remove the beef from the marinade, pat dry and add to the pan with the bacon fat.
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6
Cook over medium-high heat, browning the meat on all sides.
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7
Remove the meat from the pan, to a plate.
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8
Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan.
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9
Add the carrots, parsnips, and the frozen onions.
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10
Cook until the onions are light brown, approximately 10 minutes.
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11
Add the flour to the vegetable mixture to make a roux.
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12
When the roux begins to brown, add the garlic and cook for 2 minutes.
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13
Deglaze with the remaining red wine and stir in the beef broth.
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14
Reduce over medium heat for 10 minutes.
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15
Add the browned beef, cooked bacon, thyme, parsley and oregano.
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16
Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper.
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17
Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.
