Succulent Steak with Zinfandel Sauce and Vegetable SauteFeatured by Perry Creek Winery in the Gold Wine Club.
6 Small, thick Steaks
1 Teaspoon Olive Oil
1 Cup Beef Stock
1/2 Cup Perry Creek 2006 Zinfandel
1 Tablespoon Tomato Paste
1 Large clove Garlic, chopped
1 Teaspoon dark chocolate
Salt and Pepper
Put olive oil in hot saute pan. Sear steaks on both sides and transfer to warm pan in a 350-degree oven.
Add beef stock, Zinfandel, tomato paste and garlic to saute pan, reduce by half. Add chocolate and stir to melt. Continue to simmer until mixture is reduced to a creamy consistency. Add salt and pepper to taste.