Recipe - Grilled Rib Eye Steaks With Dipping Sauce

4 Boneless ribeye steaks
2 tablespoon Peanut oil
Salt and pepper
1 cup Woodbridge Cabernet
Sauvignon
One half cup Beef stock
1 tablespoon Balsamic vinegar
1 tablespoon Chopped shallot
1 teaspoon Chopped fresh Italian
parsley

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.

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 1998Apr06

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998