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
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
BEEF TENDERLOIN & MUSHROOM OPEN FACE SLIDERS
This is a great starter to put out at a Memorial Day party, or any other time, for that matter. It's fairly easy to assemble, and the parts can be made a day ahead, reheated, and served when needed. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 40m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Place a rack in the middle position, and preheat the oven to 400f (205c).
- 3. Lightly dust a clean surface with some flour and roll out the puff pastry to a 10x10 inch square (25x25cm).
- 4. Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.
- 5. Place on a parchment-lined baking sheet and dock using a fork.
- 6. Chef's Note: Docking is just a fancy term for poking a lot of holes in the dough.
- 7. Place in the preheated oven until nice and brown, about 12 to 15 minutes.
- 8. Chef's Tip: If they begin puffing up too much, open the oven and dock them a second time.
- 9. Remove from the oven, and reserve.
- 10. Add some salt and pepper, to both sides of the tenderloin.
- 11. Add the butter to an ovenproof skillet set over medium-high heat.
- 12. Add the tenderloin.
- 13. Cook about 3 minutes per side, or until nice and brown.
- 14. Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.
- 15. Chef's Note: In my option, with a recipe like this, it can't be too rare, but that's just me.
- 16. Remove from oven and allow the tenderloin to rest for 10 minutes.
- 17. Cut into thin slices.
- 18. THE ASSEMBLY
- 19. Place a puff pastry round onto a serving plate.
- 20. Add some of the mushrooms to the top of the pastry.
- 21. Add a few slices of beef tenderloin.
- 22. Add a bit of the beef/wine reduction sauce to the top.
- 23. PLATE/PRESENT
- 24. Serve to your guests while still nice and warm. Enjoy.
- 25. Keep the faith, and keep cooking.
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