Grilled Steaks with Olivada and Port Wine Sauce



  • 1 tablespoon unsalted butter
  • 2 medium shallots, minced
  • ½ cup dry red wine
  • ½ cup port wine
  • 1 cup Veal Stock (page 395) or beef stock
  • 2 tablespoons whipping cream
  • ¼ teaspoon salt
  • 1 teaspoon cracked black pepper


  • 4 New York steaks, about ¾ inch thick
  • Salt and pepper to taste
  • 2 tablespoons black olivada


  • Watercress or parsley sprigs


  1. For the sauce, melt the butter in a heavy medium saucepan over medium heat, add the shallots, and sauté until soft, about 3 to 5 minutes. Add the red wine and port, turn up the heat to high, and reduce by ½ to a syrupy glaze. Add the stock and reduce by a quarter or until the sauce barely coats the back of the spoon. Add the cream and reduce for another few minutes, until it coats a spoon. Add salt and cracked pepper and taste for seasoning. Reserve the sauce.
  2. Prepare a grill for medium-high-heat grilling or preheat the broiler. Grill or broil the steak about 3 inches from the heat for about 4 to 5 minutes on each side or until browned but still rare. Place the steaks on a carving platter, season lightly with salt and pepper, and spread the top of each steak with a thin coat of the olive paste. Cut the steaks into ½-inch-thick slices. Spoon some sauce onto a serving plate and place the steak slices, slightly overlapping, on top. Garnish with watercress or parsley and serve immediately.

Advance Preparation

The sauce can be prepared up to 4 hours ahead and refrigerated. Reheat gently over low heat.

Serves 4 people

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