Sunday, February 21, 2010

Steak with Cherry-Balsamic Reduction




This was so good. We do not get a chance to have a steak very often as we are no longer a two income household. But we got the steak on sale and thought what the heck we even splurged for a bottle of wine. Sure do miss the wine tastings we used to go to but alas the times are changing.

For two
1 teaspoon olive oil
1 shallot chopped(we used a little red onion)
1/2 large clove garlic minced
8 teaspoons dry red wine (shiraz or zinfandel)
8 teaspoons balsamic vinegar
1 tablespoons cherry preserves
1/cup frozen dark cherries thawed
2 fillet Mignon we used rib eyes
salt and pepper to taste
Heat olive oil and cook onions until soft and wilted not browned. about 3 minutes. Add garlic and stir for 30 sec. Add wine, preserves,vinegar and cherries. Increase the heat to bring to a light boil, stirring occasionally. Let the sauce reduce to half the original amount. About 10 to 12 minutes It should get thick and syrupy.
Sprinkle steaks with salt and pepper and cook steaks until your taste.
Serve sauce on side or over steak.

2 comments:

The Japanese Redneck said...

Steak, that's what Hubby likes. Looks good. I've never thought about pairing it with blackeyed peas.

Looks GOOD!

Wills Kitchen said...

What black eyed peas go with anything. we just happen to have some left over.