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RING OF FIRE STEAK SAUCE
New York Steak Glazed with Fig and Roasted Shallot Merlot Sauce
• 2 New York Steaks (or Filet Mignon or Top Sirloin)
• 1/2 cup Merlot (or Cabernet or Zinfandel Wine)
• 2 Tbls. Fig and Roasted Shallot Tapenade
• 1 Tbls. Butter
• Black Pepper (to season steak)
Trim excess fat from steaks and season both sides with black pepper. While steaks are cooking, mix together the Merlot and Fig and Roasted Shallot Tapenade and set aside. In a skillet, cook the steaks to desired doneness.
When steaks are done cooking, remove them from the pan and leave the heat on high. Deglaze the pan with the Merlot and Fig and Roasted Shallot Tapenade mixture. While stirring with a wooden spoon, reduce liquid by two thirds, which takes approximately 2 - 3 minutes. Remove pan from the heat and add the butter. Slowly melt the butter into the reduction sauce and pour it over the steaks. RICH AND DELICIOUS!
Serve with a nice glass of Port and use Ring of Fire Steak Sauce for dipping. It's a gourmet meal!
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