RED WINE REDUCTION SAUCE
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g
RED WINE REDUCTION STEAK SAUCE
Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.
Provided by Randy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
- Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g
CLASSIC RED WINE STEAK SAUCE
Make your next steak dinner a special one with this red wine steak sauce. It's a quick and easy recipe with only a few ingredients.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by 2/3 over medium heat. Slowly whisk in butter. Remove from heat; add parsley and season to taste. Serve red wine steak sauce with your favorite Certified Angus Beef® brand cut.
Nutrition Facts : Calories 84cal total
STEAK WITH RED WINE-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
T-BONE STEAKS WITH RED WINE SAUCE
A delicious T-bone steak cooked to perfection via sous vide, seared in a blazing hot cast iron pan, then drizzled with a reduced red wine sauce. Must try when cooking for two!
Provided by Cwhitney
Categories Meat and Poultry Recipes Beef Steaks
Time 1h55m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
- Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
- Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
- Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
- Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 59.8 g, Cholesterol 129.1 mg, Fat 51.1 g, Fiber 24.1 g, Protein 38.4 g, SaturatedFat 23.2 g, Sodium 1323.4 mg, Sugar 7.6 g
STEAKS IN RED WINE SAUCE
A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Yield Easily halved
Number Of Ingredients 7
Steps:
- Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
- Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.
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