Grilled Steak with Rosemary-Red Wine Reduction Sauce

Filet Mignon (number and size vary on number of people and preference)

Course sea salt

Cracked black pepper

Olive oil

1/2 tsp Worcestershire

Heat grill to around 450 degrees. Season each filet with course salt, black pepper, a drizzle of olive oil, and a dash of Worcestershire sauce. Grill for 5 minutes per side and allow to rest 5-10 minutes.

Rosemary-Red Wine Reduction Sauce (enough for 2-4 steaks):

2 tbsp butter

1 shallot, diced

1 clove of garlic, minced

Salt & Pepper

1 cup red wine

1 tbsp chopped, fresh rosemary

1/2 cup beef broth

Melt butter in a small sauce pan. Once hot add shallot, garlic, and a pinch of salt and pepper. Sauté for 3-5 mins, until shallots are translucent and soft. Add the wine and rosemary and simmer over medium heat for 5 minutes. Stir in the beef broth and bring to a simmer over medium heat. Let simmer uncovered for 25 minutes, until the liquid has thickened. Strain the liquid throughout a fine mesh sieve, pressing down on shallots to squeeze out excess liquid. You should have about 1/4 cup liquid. Spoon about 1/2 tbsp of sauce over each steak.

Serves steaks with a side of Gorgonzola Salad with Grilled Portobello Mushrooms and Toasted Pine Nuts.