Grilled Steaks with Bordelaise Sauce

Name: Grilled Steaks with Bordelaise Sauce
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 - 6
Ingredients: Steaks:; • 4-6 New York steaks; • oak or mesquite charcoal, optional; Bordelaise Sauce:; • 1/2 cup fresh chopped mushrooms; • 1 Tbsp. Butter; • 2 cups Quick Brown Sauce; • 1/2 tsp. lemon juice; • 1 cup Cabernet Sauvignon; Quick Brown Sauce:; • 1 clove garlic; • 4 Tbsp. butter; • 4 Tbsp. flour; • 2 cups beer stock; • 3 tsp. tarragon

Featured by Windemere Winery in the Gold Wine Club.

Description

Juicy New York steaks with a special creamy Bordelaise Sauce. Easy to prepare and super delicious! Our Gold Wine of the Month members should try pairing this with the Windemere Cabernet Sauvignon.

Yield: 4 - 6
Prep Time: 25 Minutes
Cook Time: 12 Minutes

Ingredients

Steaks:
• 4-6 New York steaks
• oak or mesquite charcoal, optional

Bordelaise Sauce:
• 1/2 cup fresh chopped mushrooms
• 1 Tbsp. Butter
• 2 cups Quick Brown Sauce
• 1/2 tsp. lemon juice
• 1 cup Cabernet Sauvignon

Quick Brown Sauce:
• 1 clove garlic
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 cups beer stock
• 3 tsp. tarragon

Instructions

Bordelaise Sauce:
Sauté mushrooms. Add wine, and while stirring bring to a boil. Add remaining ingredients and dash of pepper, simmer until desired consistency. Makes 2 1/2 cups.

Quick Brown Sauce:
Melt butter and stir in flour until well blended. Stir in beef stock and tarragon. Allow to boil, stirring constantly. Season with Salt and pepper.

New York Steaks
Grill 1" thick New York Steaks over oak or mesquite charcoal. Approximately 4 minutes per side for medium rare. Serve steaks on warmed plates. Pour sauce over steaks or serve on the side.