Thursday, July 17, 2008

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.

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