Cabernet Peppercorn Dipping Sauce Recipes

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CABERNET PEPPERCORN DIPPING SAUCE



Cabernet Peppercorn Dipping Sauce image

Make and share this Cabernet Peppercorn Dipping Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 25m

Yield 1 cup.

Number Of Ingredients 6

1 cup cabernet sauvignon wine
1 cup chicken broth
1/2 teaspoon whole black peppercorn
1/4 cup butter, cut into pieces
3 tablespoons honey
1/2 teaspoon dried thyme leaves (optional)

Steps:

  • In medium skillet, combine wine, broth and peppercorns.
  • Bring to boil; reduce heat to medium.
  • Cook, uncovered until mixture reduces in half (about 15 minutes).
  • Remove peppercorns.
  • Stir in butter, honey and thyme until butter is melted.

Nutrition Facts : Calories 831.7, Fat 47.4, SaturatedFat 29.5, Cholesterol 122, Sodium 1092.6, Carbohydrate 58.9, Fiber 0.1, Sugar 52.5, Protein 5.7

CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON



Cabernet Peppercorn Demi-Glace for Filet Mignon image

Make and share this Cabernet Peppercorn Demi-Glace for Filet Mignon recipe from Food.com.

Provided by GoldsmithLissa

Categories     Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup white mushroom, chopped
1/2 cup chopped shallot
3 tablespoons black peppercorns
1/4 cup olive oil
1/2 cup red wine, preferably Cabernet
2 quarts demi-glace
1/2 cup heavy cream
1 tablespoon beef base
cornstarch, as needed
salt
black pepper

Steps:

  • Season steaks with salt and pepper.
  • In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
  • When shallots are tender, deglaze with red wine.
  • Reduce by two-thirds.
  • Whisk together the reduction and demi-glace until smooth.
  • Whisk in the cream and beef base.
  • Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
  • Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

Nutrition Facts : Calories 265.6, Fat 24.6, SaturatedFat 8.7, Cholesterol 40.8, Sodium 23.8, Carbohydrate 5.5, Fiber 0.2, Sugar 0.5, Protein 1.7

FILET MIGNON WITH CABERNET PEPPERCORN DEMI-GLACE



Filet Mignon with Cabernet Peppercorn Demi-glace image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

6 filet mignons
Salt
Black pepper
Cabernet Peppercorn Demi-glace, recipe follows
1 cup white mushrooms, chopped
1/2 cup chopped shallots
3 tablespoons black peppercorns
1/4 cup olive oil
1/2 cup red wine, preferably Cabernet
2 quarts demi-glace
1/2 cup heavy cream
1 tablespoon beef base
Cornstarch, as needed

Steps:

  • Oil and preheat the grill.
  • Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
  • Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
  • In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE



Outback Steakhouse Rack of Lamb Cabernet Sauce image

Make and share this Outback Steakhouse Rack of Lamb Cabernet Sauce recipe from Food.com.

Provided by TxGriffLover

Categories     Sauces

Time 30m

Yield 7 Cups

Number Of Ingredients 7

1 1/3 cups cabernet sauvignon wine
1/4 cup butter
2 1/2 tablespoons flour
1/4 cup fresh parsley
6 cups au jus sauce (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder

Steps:

  • In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
  • While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

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