Steaks with Cabernet Mushroom Sauce
  Goosecross Cellars Recipe for Howell Mountain Cabernet  
2 Fillet Mignon, Sirloin, Rib Eye, or New York Steaks
1 tablespoon butter
2 tablespoons beef broth
3 tablespoons minced shallots
6 ounces mushrooms, thinly sliced
3 tablespoons Goosecross Howell Mtn. Cabernet
1 tablespoon parsley, chopped

Directions :
Season the steaks with your favorite grilling spice or salt and pepper. Grill steaks on the BBQ until cooked to medium-rare. Remove from the grill and keep warm.

Melt the butter in a non-stick skillet over medium-high heat. Add the beef broth, shallots, and mushrooms to skillet; sauté until mushrooms soften, about 5 minutes. Add the wine; boil until the liquid is reduced slightly and coats the mushrooms, about 2 minutes. Spoon the sauce over the steaks. Garnish with parsley if desired.

Serve with scalloped or baked potatoes, artichokes or green beans and a green salad.

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