with Chateau Cabernet Sauvignon Pan Sauce
Yield: Serves 4
Wine Suggestion: Ethos Reserve Cabernet Sauvignon, Artist Series Meritage, Indian Wells Cabernet Sauvignon, C-S-M Red Wine Limited Release, Cold Creek Vineyard Cabernet Sauvignon, Druthers Cabernet Sauvignon Limited Release, Malbec Limited Release
4 flatiron steaks, about 6 oz. each
Kosher salt & pepper, to taste
Herb de Provence
CSM Cabernet Sauvignon Pan Sauce, recipe follows
Season steaks with salt, pepper and herb de Provence. Grill over direct heat to medium-rare, or to an internal temperature of 130°. Transfer steaks to cutting board and let rest for 5 minutes.
Slice steaks and transfer to platter; top with Cabernet Pan Sauce.
1 Tbs olive oil
1 clove garlic, finely minced
1 small shallot, finely minced
1/2 cup CSM cabernet sauvignon
1 cup beef stock
4 Tbs unsalted butter, softened
Kosher salt & pepper, to taste
1 tsp finely chopped fresh rosemary or thyme
Place sauce pot over medium-high heat; drizzle in olive oil. Stir in garlic and shallot; saute until soft. Increase heat to high and deglaze with cabernet; reduce to glaze and pour in stock. Continue to cook until reduced by half; whisk in butter and season to taste with salt, pepper and rosemary.
