• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B9, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 Boneless ribeye steaks

  2. 2 tablespoons Peanut oil

  3. Salt and pepper

  4. 1 cup Woodbridge Cabernet Sauvignon

  5. cup Beef stock

  6. 1 tablespoon Balsamic vinegar

  7. 1 tablespoon Chopped shallot

  8. 1 teaspoon Chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add the parsley.

  2. 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 more) Notes: Savor with Woodbridge Cabernet Sauvignon Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes Posted to MC-Recipe Digest by KitPATh on Apr 06, 1998


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