CAST IRON STEAK WITH SPARKLING ROSE SAUCE

Sparkling Rosé Sauce:Melt 2 tbsp of the butter in small saucepan over medium heat. Add shallot and cook for 2 minutes or until softened. Add sparkling wine and bring to a boil. Reduce heat and simmer for about 10 minutes or until reduced by half. Whisk in tomato paste until smooth. Whisk in remaining butter, 1 tbsp at a time, until smooth and creamy. Whisk in cream and return to a simmer. Simmer gently for about 5 minutes or until thickened enough to coat a spoon. Stir in parsley, salt and pepper; keep warm.Heat cast iron skillet over mediumhigh heat until almost smoking. Rub steaks with BBQ rub. Add oil to skillet and swirl around. Sear steaks for about 5 minutes per side for medium rare or until desired doneness. Remove steaks from pan and let stand for 3 minutes.Place a steak on each plate and spoon Sparkling Rosé Sauce overtop to serve.Tip: For a non-alchoholic version, omit sparkling wine. Add 1/4 cup Longo’s Essentials Vegetable Broth and do not reduce by half.