Grilled Steak with Cabernet-Mustard Sauce

Pairs Well With

Serves 4-6


2 cups Three Vineyards Cabernet Sauvignon
1 cup Beef Stock
2 tablespoons Dijon mustard

Honey (optional)
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.