Sunday, September 9, 2012

Rosemary Beef with Blackberry Red Wine Sauce

Two 6-ounce steaks
2 tsp chopped fresh rosemary, plus 1 sprig
salt & pepper
2 Tbls olive oil
1 shallot, finely chopped
1 tsp finely chopped fresh thyme
1/2 C fruity red wine (such as pinot noir)
2/3 C beef stock
1/4 C blackberries
2 Tbls blackberry preserves
1 Tbls butter, cold

Heat a skillet over high heat for 2 minutes. While skillet heats, pat steaks dry, then sprinkle with the chopped rosemary and salt & pepper. Add oil to skillet; once it shimmers and is almost smoking, add steaks and rosemary sprig. Sear steaks for 4 minutes on each side, until well browned with a nice crust. Remove the steaks and rosemary sprig to a plate and loosely tent with foil.

Lower heat to medium; add shallots and thyme, cook until soft (about 2 minutes). Add wine, turn heat back up, and scrape up browned bits stuck to the bottom of the skillet. Reduce wine by half (about 3 minutes).

Stir in the beef broth, blackberries and berry preserves. Mash berries into sauce with a wooden spoon. Continue simmering until sauce is reduced and coats the back of a spoon. Remove from heat; swirl in cold butter. Taste for seasoning; add salt & pepper if needed.

Serve the steak drizzled with the sauce.

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