So while the steaks are in the fridge marinating, we are going to make a nice cabernet sauce to go over top. So, I’ve got a pot—medium high heat, a couple table spoons of oil and to that, I am going to add onion, carrot, and celery. Ad those are just chopped very, very roughly. You want to cook this just until the onions are brown. So the onions are brown I’ve got nicely. Next in, I have got 2 bay leaves, some smashed garlic and you want to put in a couple of table spoons of tomato paste. And once you get that hit of tomato and garlic smell, add in some balsamic vinegar, red wine vinegar.
And of course, the full recipe is on Legourmet.Tv. There’s a downloadable PDF recipe card.
And a couple of cups of the Cabernet; now you just give this a stir to make sure it’s all mixed together really well. Bring it to a boil and you want to reduce this by 2/3. Great we have got a 2/3 reduction on the sauce and now you want to add chicken stock, you could add veil stock or beef stock if you wish. Pour that in, give it a stir, and bring it back up to a boil and then you want to reduce again by 2/3. So once again we have got a 2/3 reduction in the sauce and what you want to do is just strain out the solids. And then we put the sauce back in the pot and bring it back up to a simmer and while we cook the steaks, it will continue to reduce to the right consistency.