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