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.