Steak with Red Wine Reduction and Carrot Puree
From Jean-George Vongerichten
 
*	1 bottle red wine (or the leftovers from a couple of recently opened bottles) 
*	6 small or 2 medium-to-large carrots 
*	salt 
*	1 1/2 to 2 pounds porterhouse, hangar or other steak 
 
Directions

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.