Burgandy Wine Marinade Recipe 55

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GUNNAR AND RAVEN'S BURGUNDY SAUCE



Gunnar and Raven's Burgundy Sauce image

Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

Provided by Raven McCormick

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
⅔ cup chopped onion
2 cloves garlic, chopped
2 tablespoons all-purpose flour
⅔ cup beef broth
1 cup Burgundy wine
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste
1 ½ cups sliced baby portobello mushrooms

Steps:

  • Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
  • Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.4 mg, Sugar 1.2 g

BEEF TENDERLOIN WITH BURGUNDY SAUCE



Beef Tenderloin With Burgundy Sauce image

Whenever a friend of mine from college comes to visit, we always stay in one night and cook a fabulous meal for ourselves. This was the product of one of our cooking extravaganzas. The sauce is absolutely fabulous, so make sure you have some bread on hand to soak it all up, or serve with mashed potatoes and use it as a gravy.

Provided by RedBird1

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 beef tenderloin fillets, sliced 1 in. thick
3 -4 tablespoons olive oil
1/4 lb bacon
2 garlic cloves, minced
1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 lb white pearl onion
8 -10 carrots, sliced 1 inch thick
3 tablespoons unsalted butter, at room temperature
2 tablespoons flour
1/2 lb mushroom, sliced

Steps:

  • Heat 3 tbsp of oil in skillet over medium-high heat.
  • Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
  • In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
  • Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
  • Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
  • Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
  • Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
  • Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9

BEEF BURGUNDY



Beef Burgundy image

When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 16

2-2/3 cups dry red wine, divided
1 small onion, sliced
2 sprigs fresh parsley, stems removed
4-1/2 teaspoons canola oil
1 garlic clove, crushed
1 bay leaf
1/8 teaspoon white pepper
Dash dried thyme
1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons butter, divided
1/2 cup condensed beef consomme, undiluted
6 cups water
20 pearl onions
1 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

  • In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

Nutrition Facts :

BURGANDY WINE MARINADE RECIPE - (5/5)



BURGANDY WINE MARINADE Recipe - (5/5) image

Provided by Beefman-2

Number Of Ingredients 10

1/2 CUP BURGUNDY WINE
1/2 CUP VEGETABLE OIL
1/2 CUP SOY SAUCE
1/8 - 1/4 CUP RED WINE VINEGAR
2 TBSP LEMON JUICE
1/4 CUP WORCESTERSHIRE
1 TSP GROUND MUSTARD
1 TSP PEPPER
1 TSP GARLIC POWDER
1 TSP ONION POWDER

Steps:

  • MIX ALL INGREDIENTS TOGETHER PLACE MEAT INTO MARINADE AND LET SOAK OVER NIGHT THEN COOK

BEEF TIPS BURGUNDY



Beef Tips Burgundy image

Easy, sophisticated, and delicious meal the whole family will love. Serve over mashed potatoes or noodles or whatever you want. Add a little green pepper for a little extra flavor.

Provided by Ky Borgstadt

Categories     Main Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds beef tips, trimmed
2 tablespoons olive oil
1 tablespoon butter
1 onion, minced
3 cloves garlic, minced
1 (32 ounce) carton beef stock
12 fluid ounces Burgundy cooking wine, divided
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (such as Kitchen Bouquet®)
2 cups water, or more as needed
2 tablespoons cornstarch, or more as needed
2 tablespoons water, or as needed

Steps:

  • Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
  • Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
  • Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
  • Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 7.9 g, Cholesterol 109.7 mg, Fat 18.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 5.5 g, Sodium 696.2 mg, Sugar 2.6 g

LOVER'S BEEF BURGUNDY FILET



Lover's Beef Burgundy Filet image

One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'....

Provided by ttinkerbel

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 6h40m

Yield 8

Number Of Ingredients 12

4 cups Burgundy wine
1 ½ cups canola oil
1 ½ cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 ½ teaspoons dried oregano
8 (6 ounce) fillets filet mignon
½ cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper

Steps:

  • In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
  • Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
  • In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
  • Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
  • Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Nutrition Facts : Calories 882.9 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 73.8 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 3289.7 mg, Sugar 2.6 g

BURGUNDY-MARINATED STEAKS ( NEIL SIMMONS) RECIPE - (4.1/5)



BURGUNDY-MARINATED STEAKS ( Neil Simmons) Recipe - (4.1/5) image

Provided by LADONMANK

Number Of Ingredients 9

. BURGUNDY MARINADE:
0 ) 1/2 teaspoon salt
1 ) 1/4 teaspoon pepper
2 ) 1 garlic clove, minced
3 ) 1/2 cup oil
4 ) 1/2 cup burgundy or dry red wine
5 ) 2 tablespoons ketchup
6 ) 2 tablespoons molasses
In 13x9 inch baking dish or large plastic bag, combine all marinade ingredients; mix well.

Steps:

  • STEAK: 0) 2 pound beef steaks Add steaks to marinade ingredients; turn to coat. Cover dish or seal bag. Tender steaks should be marinated no more than 2 hours. Marinate less tender steaks at least 3 hours or overnight in the refrigerator turning occasionally. Heat grill. When ready to barbecue, drain steaks, reserving marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coal. Cook to desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade. 6 servings.

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