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Pepper-Crusted Beef with Blackberry Cabernet Glaze
This recipe was created by Chef Grady Spears of Reata Restaurants, Fort Worth and Alpine.

Cook: 25 minutes
Servings: Serves 4

4 strip steaks, 8 oz. each

2 tsp. olive oil

2 tsp. black pepper (coarse ground)

1 tsp. salt (coarse ground preferred)

2/3 cup double strength beef broth

2/3 cup Cabernet Sauvignon wine

3 Tbsp. blackberry preserves

Pepper-Crusted Beef with Blackberry Cabernet Glaze

	Rub oil evenly on both sides of steaks. Sprinkle with salt and pepper.
	Heat a non-stick skillet over medium high heat. Cook steaks 4-5 minutes per side.
	In a small bowl, combine wine, beef broth and preserves.
	When steaks are done, remove from skillet and turn heat to high.
	Add wine mixture to skillet and boil 5-6 minutes until reduced by half or slightly thickened.
	Serve steaks with glaze.

Suggested wine: Cabernet Sauvignon

You may substitute apricot preserves for the blackberry preserves if you prefer.

Other recommended cuts: ribeye steaks, top blade steaks.

Need help with this recipe? Go to: Pan Broiling

Recipes and Cooking Data Courtesy of the Texas Beef Council