Not as beautiful as sgrishka's photo, but shows another plating option. It was the holidays, and I added dried cranberries to the Shiraz sauce in the final minutes. Rich and delicious!
photo by stevemur
Sgrishka your recipes are fantastic but I'd like to thank you for sharing the cooking techniques that you do. I've applied this pan deglazing tec. to chicken, pork, BBQ, seafood.
Took my cooking to a new level.
Excellent sauce, I did not have any tomato paste so I added some heavy cream to thicken the sauce. It came out perfect. Also, seared beef tenderloin tips in my cast iron skillet. I did not put them in the oven but in a covered pot till the sauce was done, I was afraid the beef was going to overcook. The sauce took no time to made and the tips were still hot.
Made this for a holiday dinner with friends and everyone raved about how perfectly the steaks turned out. The Shiraz sauce compliments the meat and doesn't over power any flavor. Perfection!! Thanks for sharing this recipe