| Ingredients:
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4 pieces 1” Thick Ribeye Steaks
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To Taste Salt and Pepper
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2 cups Beef Broth
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1 cup Cabernet Sauvignon
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1 T Balsamic Vinegar
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1 T Fresh Shallots, chopped
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1 tsp Fresh Parsley, chopped
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Instructions:
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Brush the steaks with oil and season with salt and pepper.
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Place wine in a sauce pan over high heat, simmer until reduced by half.
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Add the beef broth, balsamic vinegar and shallots and reduce by half again.
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Add the parsley.
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Grill the steaks over medium high coals to the desired doneness.
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Allow to rest for 5 minutes prior to serving.
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Serve with the Cabernet Sauce.
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SERVES: 4 |