Merlot Peppercorn Steak Sauce Recipes

STEAKS WITH MERLOT SAUCE

Steps:

• Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
• NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
• Mix butter and flour in small bowl.
• Heat 1 T olive oil in heavy large skillet over medium-high heat.
• Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
• Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
• Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
• Bring mixture to a boil and scrape up brown bits.
• Whisk in butter mixture until the sauce is smooth.
• Boil sauce until thick enough to coat spoon, about 2 minutes.
• Drizzle sauce over steaks, and serve remainder in a gravy boat.

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Steps:

• To prepare the sauce, heat the oil in a saucepan.
• Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
• Stir in the tomato paste and cook for about 2 minutes.
• Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
• Bring the sauce to a boil over medium-high heat and reduce by half.
• Add the stock and return to a boil.
• Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
• Strain through a fine-mesh sieve into a clean saucepan and keep warm.
• Season the steaks on both sides with salt and pepper.
• Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
• Remove the steaks from the pan and keep warm.
• Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
• Add the Merlot sauce and bring to a simmer.
• Reduce the liquid by half and stir in the butter until thoroughly incorporated.
• Add the parsley just before serving.
• Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
• Serve immediately.
• Serve with Garlic Mashed Potatoes.

FILET WITH A MERLOT SAUCE

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

EASY MERLOT SAUCE FOR STEAK

Steps:

• put all ingredients in a medium non stick sauce pan.
• bring to a boil and turn down to medium heat
• keep on medium heat for 10 minute
• sauce should reduce down to a syrup like sauce.
• pour over cooked steak of choice.

MERLOT FILET MIGNON

Steps:

• In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.