Place the shallots and red wine in a saucepan and boil for eight to 10 minutes. Refrigerate for at least two hours slice into half-inch medallions before serving.ġ/3 cup sun-dried tomatoes, finely choppedġ teaspoon top-quality smoked paprika (Spanish paprika is ideal)ġ/4 cup blue cheese, crumbled (feel free to double the amount if you love blue cheese)ġ/2 cup of red wine (merlot is suggested)ġ/2 cup of flat-leaf (Italian) parsley, chopped Place mixture on a sheet of parchment paper and roll into a log, twisting the end of the paper like a candy wrapper.
1/4 teaspoon each of coarse salt and cracked black pepperīlitz all the ingredients in a food processor until combined.
