Top Loin Steak with Blackberry Riesling Reduction

AprilRecipe

Our friend at The Intentional Minimalist created this recipe, which features FFT’s Blackberry Shiraz organic preserves, and highlights the freshness of berries and tenderness of young vegetables.

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Top Loin Steak with Blackberry Riesling Reduction
Features FFT's Blackberry Shiraz organic preserves, for a simple and flavorful recipe highlighting the freshness of berries and tenderness of young vegetables.
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
  • 2 Top loin steaks
  • 1/2 Cup Shallots
  • 1 T Rosemary
  • 2 Cups Pea Shoots
  • 2 Cups Baby Spinach
  • 1 T olive oil
  • 1 Cup Dry Reisling wine
  • 6 T FFT Blackberry Shiraz organic preserves
  • 1/2 Cup Blackberries
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
  • 2 Top loin steaks
  • 1/2 Cup Shallots
  • 1 T Rosemary
  • 2 Cups Pea Shoots
  • 2 Cups Baby Spinach
  • 1 T olive oil
  • 1 Cup Dry Reisling wine
  • 6 T FFT Blackberry Shiraz organic preserves
  • 1/2 Cup Blackberries
Instructions
  1. Remove steaks from refrigerator and let sit at room temperature for thirty minutes. Remove skins from shallots, trim shallot ends and mince one half cup shallots. Remove one tablespoon rosemary leaves from stems and mince. Remove two cups pea shoots from stems and two cups baby spinach leaves from stems.
  2. Add one tablespoon olive oil to a large metal sauté pan with shallots and rosemary, cook over medium heat for a few minutes until shallots are translucent. Add one cup dry Riesling to the sauté pan with two tablespoons verjus and bring to a boil. Add six tablespoons Blackberry Shiraz preserves to the sauté pan with one half cup blackberries, stir well and simmer on medium low heat until sauce is reduced in half (about fifteen to twenty minutes). Reduce temperature to low, stirring blackberry Riesling reduction often until the steaks are plated.
  3. Place a large grill pan in oven and preheat to 450 degrees. Lightly coat both sides of steaks with olive oil, season steaks with salt and pepper and let steaks rest at room temperature for thirty minutes. Once oven is preheated, add the steaks to the grill pan and roast the steaks for ten minutes. Flip the steaks over and roast steaks for an additional ten minutes. Remove steaks from the oven and insert a meat thermometer in the thickest section of a steak to confirm the internal temperature is between 120-125 degrees. Let the steaks rest for ten minutes before serving.
  4. Plate steaks with one half cup pea shoot greens, one half cup baby spinach leaves and serve with two tablespoons of blackberry Riesling reduction.
Recipe Notes

Prep veggies while steaks come to room temperature.

Pre-heat oven after rubbing room temperature steaks with olive oil, then resting for additional 30 minutes.

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