beef with fresh huckleberry sage sauce
- 1 teaspoon olive oil
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh sage, finely minced + more for garnish
- 1 cup fresh huckleberries + more for garnish
- 3 tablespoons sugar, or sweetener of your choice
- ⅓ cup red wine vinegar
- ⅓ cup robust red wine (I used Zinfandel)
- Salt and pepper
- 1 pound beef tenderloin steak
- Arugula
- Fresh figs, quartered
- Heat olive oil over medium high heat in a small sauce pan.
- Add onion and sauté until starting to turn golden. Add sage and stir for 1 minute.
- Add huckleberries, sweetener, red wine vinegar and wine. Bring to boil and then reduce heat and simmer until thickened, around 15 minutes. Season with salt and pepper to taste.
- Meanwhile heat grill on high heat. Dry steaks with paper towel and season liberally with salt and coarse ground black pepper.
- Grill until desired doneness. For me, that was about 7 minutes per side (the steaks were very thick) for a medium steak.
- Let steaks rest for 10 minutes. Slice across the grain into strips.
- Place a couple big handfuls of arugula in a bowl. Toss lightly with olive oil and salt. Place on a serving platter.
- Top with sliced steak and then huckleberry sage sauce.
- Finish with a sprinkling of salt and garnish with fresh figs, fresh huckleberries, and sage leaves.
- Serve immediately.
Recipe by Bistro OneSix at https://bistroonesix.com/beef-with-fresh-huckleberry-sage-sauce/
3.5.3208