What grows together goes together and Missouri beef and Norton wine are a prime example. Big, bold and complex, Missouri Norton wine is an amazing complement to a delicious steak. This sauce is a great way to take your steak dinner to the next level. Try it today!

www.youtube.com/watch?v=qqmnsvkAOcM&t=3s

Time: 25-30 minutes |   Yield: 4 servings

Ingredients:

1 tbsp- Canola oil

4 (6-8 oz) Steaks, sirloin  

3 tbsp- Shallots, minced

2 tsp- Fresh rosemary, chopped

1/2 cup- Missouri Norton (full-bodied red wine)

1/2 cup- Beef stock, unsalted

1 1/2 tsp- Butter, unsalted

1/2 tsp- Dijon mustard

1 tbsp- Flat-leaf parsley, chopped

Salt and pepper, to taste

Directions:

• Heat a large skillet over high heat. Add oil; swirl to coat.
• Sprinkle steaks evenly with salt and pepper.
• Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
• Reduce heat to medium-high. Add shallots and rosemary to pan; sauté 1 minute or until lightly browned.
• Add wine and cook for 2-3 minutes.
• Add beef stock; cook 4-6 minutes or until liquid is reduced by half and mixture is slightly thickened.
• Remove pan from heat. Add butter and mustard. Season with salt and pepper to taste; stir with a whisk.
• Top steaks with sauce and sprinkle with chopped parsley.

Serve alongside a glass of Missouri Norton and enjoy!