Ingredients
- Cabernet Raisin Sauce:
- 8 (4 oz. each) beef tenderloin steaks
- 2 tbsp. butter
- Salt
- Pepper
- 1/2 cup raisins, golden or regular
- 1/2 cup Cabernet Sauvignon wine
- 2 tbsp. butter
- 1 tsp. sugar
- 1 tbsp. shallot, finely chopped
- 1 sprig thyme, fresh (or 1/4 tsp. dried thyme)
- 1 cup brown sauce, fresh or canned
- 1 tsp. parsley, finely chopped
Preparation
Step 1
Prepare Cabernet raisin sauce.
Melt butter in a skillet large enough to hold steaks. Season each side of steaks with a pinch of salt and pepper and saute steaks to desired degree of doneness, browning on both side.
Serve 2 steaks per person on a warm dinner plate with Cabernet raisin sauce.
Two hours before making sauce, soak raisins in Cabernet Sauvignon.
Drain raisins and reserve wine. Add raisins to a small saucepan with 1 tablespoon of butter, sugar, shallots, and thyme. Saute lightly over low heat for 1 minute. Do not brown. Add red wine and reduce by two thirds. Add brown sauce and bring back to a boil. Simmer 3 to 5 minutes. Reduce slightly. Remove from heat and stir in remaining tablespoon of butter.
If using canned brown stock, sauce may become too thick. If this happens, add a teaspoon of water at a time to achieve consistency desired.
Just before serving, bring back to a boil and stir in chopped parsley.