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Ingredientes
- 4 x Boneless ribeye steaks
- 2 Tbsp. Peanut oil Salt and pepper
- 1 c. Woodbridge Cabernet Sauvignon
- 1/2 c. Beef stock
- 1 Tbsp. Balsamic vinegar
- 1 Tbsp. Minced shallot
- 1 tsp Minced fresh Italian parsley
Direcciones
- Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer till reduced by half. Add in the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add in 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 possibly more)
- Notes: Savor with Woodbridge Cabernet Sauvignon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 7 | |
| Calories from Fat 1 | 14% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 30mg | 1% |
| Total Carbs 1.08g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.6g | 0% |
| Protein 0.43g | 1% |
