Attempting homemade Cabernet steak sauce

One of my favorite restaurants that is within our 30 minute radius is Sassafraz in Union City.   We have eaten there many times, yet I always order the same thing.  I cannot bring myself to order anything else because I LOVE it so much.  It consists of a succulent filet of salmon covered with a light butter sauce, and my sides are always a double order of asparagus.  Of course they also supply you with the most wonderful yeast rolls known to man.  I can make something similar at home, but this is just perfect.

When we go there, the hubs tends to get whatever "Cowboy" size steak is on the menu with a side of shrimp or lobster.   The last few times though, I have noticed that he has been ordering the filet mignon, not typically his favorite cut of meat.  I noticed that he has been enjoying the "gravy" that comes with the steak, so I decided to check it out.  The menu describes it as a Cabernet wine sauce, so of course I Googled some recipes.  

I found a recipe on the Food Network website that sounded just like what I wanted.  Here is is! 

Steak and Cabernet reduction sauce!


Your favorite cut of steak
1 cup beef broth
1 cup Cabernet Sauvignon 
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper


Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.

In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.

Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.

Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.

Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

I found this recipe very easy to follow.  The steak I used was a nice New York strip steak that weighed almost 16 oz.  I was going to grill the steak outside, but it started storming just about the time I was ready to grill, so I just used a cast iron skillet and followed the recipe to the last letter.   I was extremely pleased with the results!  Yum.

Here is my salmon dish.  I sauteed the carrots until tender, with chicken stock and rosemary, which has become one of my new favorite spices.  The salmon is simply marinated in soy sauce for at least an hour or 2, then grilled until JUST done.  It is wonderful this way.  

Love what you eat and eat what you love!    :)


  1. It is funny when I look at your pics, I try to picture you putting the food together before you take the pic.

    1. hehe. I usually put them together pretty quick because Eric is hungry. :)


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