Steak with Blueberry Cabernet Sauce
- 2 shallots, small dice
- 16 ozs fresh blueberries
- 1 1/2 cups Cabernet Sauvignon
- 1 sprig rosemary, finely chopped
- 4 tbsps unsalted butter
- 4 steaks, about 8 oz. each
- olive oil
- kosher salt & black pepper
Place the shallots, blueberries, wine, and the rosemary sprig in a sauce pan and let it cook on medium heat for about 20-30 minutes or until it has reduced by half. Season with salt and pepper and mix in the butter. Place a little olive oil in a pan and place the heat on medium- high. Season your steaks with salt and pepper.
Once the pan is hot, place the steaks in the pan and cook for 4-8 minutes on each side, depending on how well done you like them. You may also opt to grill the steaks. Serve the steaks with the blueberry-cabernet sauce on top and enjoy!
I enjoyed creating this sauce with the "Leo" Cabernet…I hope you like the wine as much as I do!