Grilled Rib-Eye with L’Epicurien Raspberry Sauce

Ingredients:

Directions:

  1. In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
  2. Heat grill to medium-high. Season steaks with salt and pepper. For medium-rare, grill 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side. Serve sliced, drizzled with sauce.

Recipe from Country Living


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