Grilled ribeye steak with cabernet sauvignon sauce

Yield: 4 Servings

Measure Ingredient
4 \N Boneless ribeye steaks
2 tablespoons Peanut oil
\N \N 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

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

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