Al's Merlot Steaks

>3-5 good Ribeye or Fillet Steaks

>Olive Oil

>2/3 cup Merlot or Rose wine

>Sea Salt, cracked pepper, garlic, onion powder, & Montreal steak seasoning

Reduction Sauce:

>2 cups Merlot wine

>2 shallots, chopped fine

>1/4 stick butter

>salt, pepper & garlic to taste

>1 tsp rosemary

>1/8 cup heavy whipping cream

>1 tbsp flour

In rubbermaid container big enough to hold all your steaks, pour enough olive oil to coat the bottom. Add 2/3 cup Merlot. Place steaks in container & coat both sides with the wine/oil mixture. Season steaks with herbs. Cover and refrigerate for 2 hours or more. Set the steaks out of the refrigerator 1 hour prior to cooking.

For sauce: In a small saucepan, heat 2 cups Merlot until boiling. Add shallots. Reduce heat to simmer. Add butter and stir in seasonings. Simmer for 3-4 minutes while stirring. Add the cream and whisk in flour. Stir for 20-30 seconds. Remove from heat and let sit for 5 minutes. If not thick enough, add 1 tsp flour. Strain sauce.

Grill steaks to desired doneness. Liberally garnish with the Reduction Sauce.