Pepper-crusted beef with blackberry cabernet glaze

 

Blackberries enhance the rich flavour of Cabernet Sauvignon in this uniquely delicious dish.

Serve with tossed wild green salad and enjoy with a glass of selection Estate Woodbridge ranch 11 Cabernet Sauvignon.

 

4 strip steaks, 8oz. Each

2 tsp olive oil

2 tsp black pepper

1 tsp salt

2/3 cup double strength beef broth

2/3 cup Cabernet Sauvignon

3 tsp blackberry preserves

 

Rub oil on both sides of steaks, Sprinkle with salt and pepper

Heat a non-stick skillet over medium high heat. Cook steaks 405 minutes per side.

In a small bowl, combine wine, beef broth and preserves.

When steaks are done, remove from skillet and turn heat to high.

Add wine mixture to skillet and boil 5-6 minutes until reduced by half or slightly thickened.

 

Serve steaks with glaze.