Grilled Steaks with Black & Raspberry Reduction Sauce
Serves 2 as an entree
This is so delicious and very easy to make! Our winemaker loves the way it heightens the black fruit in the Goosecross Estate Cabernet Sauvignon.
2 steaks, rib eye, New York, or fillet mignon
2 Tbsp olive oil
Salt & pepper to taste
¼ cup Goosecross Napa Cabernet
¼ cup Kozlowski Farms Black & Raspberry vinegar
2 Tbsp shallots, minced
1 Tbsp beef broth
6 Tbsp cold unsalted butter, cut into small pieces
1 tsp thyme, minced
1/4 tsp dried lavender flowers
1 tsp Napa Valley Wildflower Marshall’s Farm honey
¼ tsp cracked black pepper
Rub steaks with olive oil and sprinkle with salt & pepper. Set aside at room temperature while heating the grill. Once the grill is hot, grill steaks to medium-rare or desired doneness. Remove from grill, cover with foil, and set aside.
For the sauce: Combine wine, vinegar, and shallots in a small heavy saucepan, bring to a simmer over medium heat, and simmer until liquid is reduced by almost half, about 5 minutes. Remove from heat and stir in broth. Return to heat, reduce heat to low, and whisk in butter one piece at a time until smooth. Add thyme, lavender, and honey and stir well.
If desired, pour sauce through a fine sieve into a bowl and discard solids. Whisk in pepper. Pour sauce over steaks and serve immediately.
This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars, a small family winery in the heart of the Napa Valley. 800-276-9210.
Visit us at goosecross.com.
Complementary Wines: Cabernet Sauvignon
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