elted.
Serve with White Wine Sauce and sprinkle with parsley.
Trim fat from steak; cut meat into 6 equal
For the red wine sauce:
Heat the oil in
2 to 15 minutes.
Wine Sauce: In a frying pan, melt
or the orange and red wine sauce, place wine, juice, stock, sugar and
erving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except
5 minutes until done.
WINE SAUCE.
During the last 10
pepper, butter, mustard, garlic and wine. Lay out the chicken breasts
arm.
For the Red Wine Sauce:
Put the sugar in
ut skillet.
Tarragon White Wine Sauce:.
In same skillet, melt
inch slices.
Red Wine Sauce:
Drain all but 2
eep warm.
For the Wine sauce----------------.
In the same frying
hey can evenly cook.
Wine Sauce: In a large pot, heat
minutes.
Bring the sauce ingredients (except the butter) to
In large ziplock bag or large bowl, mix wine, oil, garlic, italian seasoning, salt, cumin, and pepper.
Place steak in the bag (or bowl), seal, and refrigerate for 2-8 hours.
Start the grill.
Remove steak from marinade, reserve marinade, and grill steak 4 min per side or to your preferred level of doneness.
While steak is grilling, heat marinade and butter in a skillet over high heat, stirring occasionally, for 5 min or until sauce reduces by about half.
Serve steak, spooning sauce over each serving.
killet, brown steak in oil.
Stir in the wine, worcestershire sauce, and
t room temperature.
Prepare sauce while salmon is cooking.
uree. Set aside.
Sprinkle steak with salt and a generous
arragon or rosemary to the sauce (optional).
Heat 2 tbsp
minutes. Add the Marsala wine and bring to a boil