Grilled ribeye steak with cabernet sauvignon sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless ribeye steaks | |
| 2 | tablespoons | Peanut oil |
| Salt and pepper | ||
| 1 | cup | Woodbridge Cabernet Sauvignon |
| ½ | cup | Beef stock |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Chopped shallot |
| 1 | teaspoon | Chopped fresh Italian parsley |
Directions
Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add the parsley.
Prepare a fire in your barbecue. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. Serves 4 (or more) Notes: Savor with Woodbridge Cabernet Sauvignon Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998