Preparation:
Brush steaks with oil and season with salt and pepper.
Cabernet Sauce:
Place wine in a saucepan over high heat. Simmer until reduced by half.
Add the beef stock, balsamic vinegar and shallots.
Reduce again by half. Add the parsley.
Grilling:
Prepare a fire in your grill.
When ready, grill the steaks as soon as the flames subside.
Serve with the Cabernet sauce. |
