Pepper-Crusted Beef with Blackberry Cabernet Glaze
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
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.
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