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A delicious sauce for grilled steak by Ken Rochioli of KR Catering, Healdsburg CA
2 cups Three Vineyards Cabernet Sauvignon
1 cup Beef Stock
2 tablespoons Dijon mustard
2 – 3# of Beef steak of choice
Lawry’s Parsley- Course Ground Garlic Salt and Pepper -- to taste
To make the sauce, place the wine in a small saucepan and reduce by half over high heat, about 10 minutes. Add the stock and reduce by about one-third over high heat, about 8 minutes. Whisk in the mustard, taste and add a drizzle of honey if you choose and keep warm.
Preheat the broiler or prepare the grill. Rub Steaks well with parsley, salt and pepper. Grill meat about 4 inches from heat source about 12 minutes per side, or until just slightly pink inside.
Allow to rest a few minutes before slicing 1/4 inch thick. Serve with the sauce.