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NEW YORK STEAK AND ZINFANDEL


Serves 4

 

4 (6oz) rib eye or New York strip steaks
2 Tbsp unsalted butter
½ tsp kosher or sea salt
½ tsp fresh ground pepper
3 cloves garlic, finely chopped
½ tsp herbes de Provence
1/3 cup Cline Zinfandel
1 Tbsp steak sauce
1 Tbsp ketchup
½ cup water
2 tsp Dijon mustard

Bring steaks to room temperature, sprinkle with salt and pepper. Heat butter in large, heavy, sturdy skillet, medium high heat. Sauté steaks in the hot butter for about 3 minutes on each side (medium rare). Remove steaks and set aside; keep warm.
Add garlic and herbes de Provence to the drippings in the skillet and cook for 30 seconds, scrapping the fronds from the pan. Add the Zinfandel and cook until the liquid is almost completely evaporated; stir in the steak sauce, ketchup and water. Bring to a boil and cook for 30 seconds. Mix in the mustard and just heat through. Do not let the mustard boil as this will break down the sauce. Arrange steaks on each plate, coat with sauce and serve immediately. Accompany with rice and a glass of Cline Zinfandel.

 
 
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