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.
dry red wine
cup balsamic vinegar
tablespoons cherry preserves
cloves garlic, minced
Freshly ground pepper to taste
tablespoons finely chopped shallot
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.