Cherry-Balsamic Sauce
Many cuts
of steak benefit from the tenderizing effects of a marinade. This does
its job and then doubles as a sauce when simmered with some shallots.
1/3 cup
dry red wine
1/4
cup balsamic vinegar
2
tablespoons cherry preserves
2
cloves garlic, minced
1/2
teaspoon salt
Freshly ground pepper to taste
3
tablespoons finely chopped shallot
2
teaspoons butter
Whisk
wine, vinegar, cherry preserves, garlic, salt and pepper in a small
bowl. Place meat in a shallow glass dish. Pour the marinade over the
meat and turn to coat. Cover and marinate in the refrigerator, turning
several times, for at least 20 minutes or up to 8 hours.
Remove the meat from the marinade. Pour the marinade into a small
saucepan; add shallot and set aside. While the meat is cooking, bring
the marinade to a boil; cook over medium-high heat for 5 to 7 minutes,
or until it is reduced to about 1/2 cup. Remove from the heat; add
butter and whisk until melted.
|