Cabernet Sauvignon Reduction Steak Sauce
Author: Barry Martin
My favorite steak house on Marco Island, Marco Prime, has an incredible cabernet reduction steak sauce. I was finally able to reproduce it at home. This one is a keeper.
Ingredients
- 3 tablespoons diced shallots
- 2 cups Cabernet wine
- 5 sprigs of fresh thyme
- 1 sprig fresh rosemary
- 2 cups beef stock
- ½ teaspoon whole black peppercorns
- Salt and Pepper to taste
- ½ cup seedless blackberry jam
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- In a 2+ quart saucepan, combine shallots, Cabernet wine, thyme, rosemary, beef stock and peppercorns
- Cook over medium heat until the liquid has reduced by half.
- Strain sauce, removing shallots, thyme and rosemary
- Return sauce to saucepan
- Add blackberry jam
- Cook until smooth and combined
- Salt and pepper to taste.
- Combine cornstarch and cold water in small bowl until smooth
- Gradually stir cornstarch mix into sauce
- Bring to boil, stirring often
- Remove from heat, continuing to stir, allowing to thicken
