ROAST BEEF TENDERLOIN WITH WINE SAUCE
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Provided by Jennifer Segal
Categories Dinner
Time 1h40m
Yield 4-6
Number Of Ingredients 14
Steps:
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg
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.
WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
Categories Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
Yield Serves 8
Number Of Ingredients 29
Steps:
- For sauce:
- Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
- For tenderloin:
- Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
- Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS
Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.
Provided by Sandi From CA
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine oil and shallots in small saucepan over medium-low heat.
- Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
- Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
- Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
BUTTER SAUCE WITH SHALLOTS AND WINE
This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.
Provided by threeovens
Categories Sauces
Time 20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
- Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.
Nutrition Facts : Calories 154.1, Fat 16.7, SaturatedFat 6.1, Cholesterol 20.4, Sodium 55.4, Carbohydrate 0.8, Sugar 0.1, Protein 0.2
More about "wine and shallot sauce recipes"
MUSSELS IN WHITE WINE SHALLOT BROTH RECIPE - FOOD NETWORK
From foodnetwork.com
Author Katie Lee BiegelSteps 5Difficulty Easy
EASY WHITE WINE SAUCE – A COUPLE COOKS
From acouplecooks.com
4.2/5 (16)Category SauceCuisine FrenchTotal Time 13 mins
SKILLET CHICKEN WITH GARLIC, SHALLOT, AND WINE SAUCE
From forkinthekitchen.com
CHICORY SALAD WITH PEAR VINAIGRETTE RECIPE - TODAY
From today.com
THE BEST JARRED TOMATO SAUCE - FOOD & WINE
From foodandwine.com
ROASTED LEG OF LAMB WITH RED WINE-SHALLOT SAUCE
From eatingwell.com
YOGURT-MARINATED PORK CHOPS WITH WHITE WINE–SHALLOT SAUCE
From foodandwine.com
FLANK STEAKS WITH SHALLOT-RED WINE SAUCE RECIPE
From foodandwine.com
CLASSIC FRENCH RED WINE SHALLOT SAUCE - NICOLE'S …
From nicolestastingspoon.com
STEAK IN RED WINE SAUCE RECIPE (WITH SHALLOTS) | THE …
From thekitchn.com
MIGNONETTE SAUCE - THE DARING GOURMET
From daringgourmet.com
EASY BEURRE BLANC SAUCE RECIPE (THICK & CREAMY SAVORY SAUCE)
From mysaucerecipes.com
PORK CHOP AU POIVRE WITH RED WINE–SHALLOT SAUCE RECIPE
From foodandwine.com
MICHAEL RUHLMAN'S SHALLOW-POACHED WALLEYE WITH WHITE WINE …
From seriouseats.com
EASY PAN-SEARED SCALLOPS WITH SHALLOTS AND WHITE WINE …
From floatingkitchen.net
CLASSIC ENTRECôTE à LA BORDELAISE (RIB STEAKS IN RED WINE …
From ricardocuisine.com
HOW TO MAKE A DELICIOUS SHALLOT CREAM SAUCE
From littlekitchenbigworld.com
RECIPE: CLASSIC BEEF TENDERLOIN WITH RED WINE-SHALLOT …
From wholefoodsmarket.com
RECIPE: PERFECTLY HEARTY PENNE ALLA VODKA | VANCOUVER SUN
From vancouversun.com
WHITE WINE SAUCE - SAUCE FANATIC
From saucefanatic.com
AARON HOLLCRAFT ON INSTAGRAM: "BRAISED DUCK LEGS RECIPE ...
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love