Grilled Ribeye Steak With Cabernet Sauvignon Sauce

One of the most amazing and significant facts of history is that within 5 centuries of its birth, Christianity won the professed allegiance of the overwhelming majority of the Roman Empire and even the support of the Roman state. Beginning as a seemingly obscure sect of Judaism, one of the scores, even hundreds of religions and religious groups which were competing within the realm, revering as its central figure one who had been put to death by the machinery of Rome.

Kenneth Latourette

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats	Sami	Cheese, Mondavi	4	Servings

INGREDIENTS

4		Boneless ribeye steaks
2	T	Peanut oil
		Salt and pepper
1	c	Woodbridge Cabernet
		Sauvignon
1/2	c	Beef stock
1	T	Balsamic vinegar
1	T	Chopped shallot
1	t	Chopped fresh Italian
		parsley

INSTRUCTIONS

Brush steaks with oil and season with salt and pepper. Place wine in a
saucepan over high heat. Simmer until reduced by half. Add the beef
stock, Balsamic vinegar and shallot. Reduce again by half. Add the
parsley.  Prepare a fire in your barbecue. When ready, grill the steaks
as soon  as the flames subside. Serve with the Cabernet sauce. Serves 4
(or  more)  Notes: Savor with Woodbridge Cabernet Sauvignon
Hanneman/Buster/Mcrecipe 1998-Apr-06  Recipe by: Woodbridge Recipes
www.woodbridgewines.com/  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 06, 1998

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