Serve over grilled steak
1/4 c chopped shallots or scallions
1 1/4 c Chatham Hill Cabernet Sauvignon
1 stick cold butter (1/2 cup)
1/4 –1 tsp of salt
2 T of finely chopped fresh parsley
1 1/4 c Chatham Hill Cabernet Sauvignon
1 stick cold butter (1/2 cup)
1/4 –1 tsp of salt
2 T of finely chopped fresh parsley
- Combine the shallots and red wine in a saucepan.
-Bring just to the boiling point.
-Add the butter in chunks.
-Stir until the butter is melted.
-Add parsley.
-Taste and salt if desired.
-Spoon over steak slices.
Recommended with Grilled Flank Steak and a bottle of Chatham Hill Cabernet Sauvignon or Trinity.
Use your leftover sauce to top mashed potatoes or rice.
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