Pan Seared Steak With Red Wine Sauce Recipes

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PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

RIBEYE STEAKS WITH RED WINE SAUCE



Ribeye Steaks with Red Wine Sauce image

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Provided by Jessica Gavin

Categories     Entree

Time 55m

Number Of Ingredients 13

2 large ribeye steaks (1½ to 2-inches thick)
kosher salt (as needed for seasoning)
black pepper (as needed for seasoning)
1 tablespoon vegetable oil
2 tablespoons unsalted butter (divided)
1 tablespoon minced garlic
¼ cup minced shallots
1 cup red wine (Zinfandel)
1 tablespoon balsamic vinegar
1 sprig rosemary (plus more for garnish)
2 sprigs thyme (plus more for garnish)
1 cup beef stock
¼ cup parsley leaves (roughly chopped)

Steps:

  • Line a sheet pan with foil and place a wire rack on top, set aside.
  • Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
  • Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
  • Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
  • Remove the steaks from the oven and set aside.
  • Remove the cast iron pan from the oven and transfer to the stovetop.
  • Heat pan over high heat and add the oil.
  • Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
  • Sear the first side until a deep brown crust is formed, about 2 minutes.
  • Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
  • Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
  • Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
  • Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
  • For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
  • Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
  • Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
  • Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
  • Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
  • Remove rosemary and thyme, discard.
  • Turn off heat and whisk in 1 tablespoon of butter.
  • Taste the red wine sauce and season with more salt and pepper as desired.
  • Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

Nutrition Facts : Calories 909 kcal, Carbohydrate 6 g, Protein 42 g, Fat 68 g, SaturatedFat 32 g, Cholesterol 30 mg, Sodium 380 mg, Sugar 2 g, ServingSize 1 serving

RIB-EYE STEAKS IN RED-WINE SAUCE



Rib-Eye Steaks in Red-Wine Sauce image

Provided by Lillian Chou

Categories     Sauté     Quick & Easy     Dinner     Steak     Red Wine     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

Steps:

  • Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
  • Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
  • Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

PAN SEARED STEAKS WITH RED WINE PAN SAUCE



Pan Seared Steaks With Red Wine Pan Sauce image

Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 ounce) steaks, 1 1/2 - 1 3/4 inches thick AT ROOM TEMPERATURE
salt & freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sprigs thyme
1 shallot, sliced thin
1 shallot, finely minced
1 cup low-sodium beef or 1 cup low sodium chicken broth
1 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon minced parsley
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Season steaks generously on all surfaces with salt and pepper.
  • Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
  • Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
  • Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
  • For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.

Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

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.

PAN-SEARED STEAKS WITH RED WINE PAN SAUCE



Pan-Seared Steaks With Red Wine Pan Sauce image

Make and share this Pan-Seared Steaks With Red Wine Pan Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (8 oz. each)
salt
pepper
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 shallot, minced
3/4 cup low sodium chicken broth
1/2 cup dry red wine
2 teaspoons brown sugar
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1 teaspoon minced fresh thyme
salt
pepper

Steps:

  • Steaks-pat steaks dry with paper towels, then season with salt and pepper.
  • Heat the oil in a 12-inch skillet over med-high heat until just smoking.
  • Brown the steaks on the first side, about 4 minutes.
  • Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
  • Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
  • Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
  • Add in the shallot; cook until softened, about 2 minutes.
  • Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
  • Stir in any accumulated meat juice.
  • Turn the heat to low and whisk in the butter, one piece at a time.
  • Off the heat, stir in the thyme and season with salt and pepper to taste.
  • Spoon the sauce over the steaks before serving.

Nutrition Facts : Calories 181.2, Fat 15.7, SaturatedFat 6.4, Cholesterol 22.9, Sodium 17.1, Carbohydrate 4.5, Sugar 2.5, Protein 1.1

HOW TO MAKE STEAK



How to Make Steak image

A perfectly done steak can be one of the most impressive meals in a cook's repertoire. Melissa Clark will teach you how to master it.

Provided by Melissa Clark

Number Of Ingredients 0

Steps:

  • There are few faster, easier and more impressive ways to get dinner on the table than to sauté a juicy steak over a hot flame, then whisking together a sauce from the coppery drippings at the bottom of the pan. Although the technique for making pan sauce is used here with beef, it is easily adaptable to all sorts of meats, including pork, lamb, chicken, veal and even fish.A proper pan sauce begins with browning the meat. The pan needs to be hot enough to sear the meat and cause the Maillard reaction, which is the caramelizing of the amino acids and sugars in food. After the meat is cooked to taste, it is removed from the pan, leaving behind a seared-on layer of browned bits called the fond. The fond is culinary gold, containing an incredible savory character that forms the foundation of the sauce. To access that meaty flavor, the fond needs to be dissolved into a liquid; this is called deglazing the pan. Technically, any liquid can be used, and water and stock frequently are. But something alcoholic and acidic, such as wine, is better at extracting the flavors. A classic method of building a pan sauce, which we use here, is to develop the flavors in stages. First, brandy is used to deglaze the pan, then wine and stock are added and simmered down until syrupy. At the very end, butter is whisked into the pan to thicken the sauce, giving it a silky texture that helps it cling to the steak for serving. Other liquids can stand in for the brandy, wine and stock: fruit and vegetable juices, cream or milk, condiments like soy sauce and chile paste, vinegars and spirits. Once you've learned this adaptable technique, you will always be able to whisk up a fast and pungent pan sauce from whatever fond your pan has produced.
  • Since the earliest bovines met the spears of our ancestors, steaks have been prepared pretty much the same way. The cuts were grilled over a fire to quickly sear what many consider to be the choicest, most tender part of the animal. (By contrast, think of the stewing, braising and roasting necessary for larger and tougher cuts.)Innovations in pans and the creation of the modern stove have changed things slightly, but the goal is the same, which is to brown the outside of the meat while preserving the juiciness of the middle. This can be done on green wooden sticks or hot rocks, over a grill, or in a metal or earthenware pan.But the sauce accompanying this steak has had a more varied history. And it's one that exemplifies the evolution of French cuisine over the centuries.The earliest European sauces, which date to ancient times, were distinct from the meat, fish or vegetables with which they were served, prepared separately and from their own set of ingredients. The reasons were medicinal, rather than for the sake of taste. Based on the theory of humorism, a sauce was meant to balance out the intrinsic qualities of other ingredients in the dish to create a harmonious and health-giving meal. Pork, which was considered to be inherently moist and cold, might be paired with spicy, acidic sauces, to counter any potential upset of humors in the person eating it. By the 17th century, a new French cuisine had begun to emerge. The focus shifted to enhancing the natural taste of foods rather than smothering them in spices and vinegars for purported health benefits. The ancestors of modern French sauces can be found in cookbooks from that era, in which herbs replaced spices, wine and stock eased the reliance on vinegar and verjus, and flour and butter roux, rather than bread crumbs, were used as thickeners. The practice of deglazing a pan of roasted meats to make the base for an elaborate sauce grew in popularity.Over time sauces became richer and more voluptuous, beaten with butter, eggs and flour to achieve a thick and satiny consistency. In the 1830s, Marie-Antoine Carême first wrote about four mother sauces: espagnole (a demi-glace-based brown sauce), velouté (a stock-based sauce thickened with roux), béchamel (a creamy milk-based sauce) and allemande (a velouté thickened with eggs and cream). Auguste Escoffier would later refine Carême's classification, demoting allemande to a subset of velouté and adding tomato sauce and hollandaise to the list.These mother sauces remained central in French kitchens until the birth of the nouvelle cuisine movement of the 1960s. As the country's top chefs worked to simplify the national cuisine, they moved away from heavy sauces. (One of the 10 commandments for the movement, laid out in a 1973 article by the pioneering restaurant critics Henri Gault and Christian Millau, "Vive la Nouvelle Cuisine Francaise": "You will eliminate rich sauces.") Rather than relying on roux as thickeners, French chefs turned to the lighter touch of lemon juice, butter and herbs.That approach lives on. Instead of deglazing a pan to use the resulting liquid in an intricate sauce, cooks now savor the mixture as a simple yet elegant sauce in its own right.Above, a depiction of a Paris provision shop in 1871, from The Illustrated London News.
  • Stainless steel pan These are best for cooking pan sauces with a good dose of acidity; enamel-lined pans also work well. Carbon steel and cast iron pans are reactive and could discolor the sauce, though this isn't a deal breaker, so if that is all you've got, use it. But do avoid nonstick pans. Your drippings, upon which the sauce is built, won't brown nearly as well.Meat thermometer It is worthwhile to learn how to test your steak for doneness with your fingers, but it also helps to have a good meat thermometer. Digital thermometers will give you a more exact reading, and they usually work very quickly.Wirecutter, a product recommendations website owned by The New York Times Company, has guides to the best skillets and digital meat thermometers.
  • You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Make sure to open a good bottle of red wine for the pan sauce, preferably one that you're happy to finish off with dinner.
  • There's more to searing a steak than a hot pan and a good piece of meat, though that is the right place to start. And learning how to use the drippings for a fast pan sauce will help you make the most out of every meal, whether you're cooking steaks, chops, fish or chicken.The French butcher the cow differently from the English and Americans. They divide tough and tender meats, creating high-quality cuts like fillets from the sirloin region (chateaubriand being the thickest, then tournedos, faux filet and the thinnest, filet mignon) and entrecôte from the fore rib region. One of the most desired French cuts is the onglet (hanger steak), cut just below the sirloin region. This said, you can use any good steak in this recipe, either a boneless or bone-in cut. Boneless cuts take less time to cook, so start checking them for doneness before you'd check bone-in meat. Filet mignon, cut from the tenderloin, will give you the softest and most tender meat, but has less fat (and less flavor) than other cuts. Rib-eye and other sirloin cuts are a little chewier, but have a deeper, beefier flavor. You could also use a thinner steak (hanger, strip, flank), but watch them closely so they don't overcook.• You need some fat on your steak. Look for marbling. Fat equals flavor, both for the meat itself and also for the pan sauce.• Seasoning the steak at least 15 minutes before cooking (and up to 24 hours if you keep it in the refrigerator) gives the meat time to absorb the salt evenly. If you season it several hours in advance, you can press herbs and-or minced garlic all over the surface of the steak, then wipe it off just before cooking so nothing burns.• Cooking steak in butter gives the meat excellent flavor. But since butter can burn, it is often combined with a little grapeseed oil, which raises its smoking point. Or you can use all oil if you prefer. Clarified butter and ghee also work well.• For optimal browning, which results in a flavorful pan sauce, get your skillet very hot before adding the meat, letting it heat for at least 3 to 5 minutes. A drop of water should immediately sizzle when flicked into the pan.• The timing of your steak depends on the skillet, your stove and the temperature of the meat when it hits the pan. For rare steak, cook to 120 degrees; medium-rare is 130 degrees. Learn how meat cooked to those temperatures feels when you tap its surface with your fingers, and then use that to guide you in future cooking. For medium-rare, the meat should offer some resistance but not feel firm, which indicates a well-done steak. Rare meat is a bit softer.• Rest your steaks before slicing them. Put the meat on a cutting board and tent with foil. Let it sit for 5 to 10 minutes. This helps the meat reabsorb the juices and will also raise the temperature slightly. Do this every time you cook steak; it's always a good idea to keep those juices.• You must cook the steaks and the sauce in immediate succession, and just before serving. Once you start this recipe, there isn't much waiting around. If you're making this for a dinner party, do not start cooking the steaks until all your guests arrive.• The alcohol in wine and brandy helps dissolve and release the pan drippings, extracting their flavor. While you can also deglaze a pan with stock or water, it won't be as intensely flavorful. Much of the alcohol cooks off as the sauce simmers.• To quickly cook off much of the alcohol in the brandy, light it with a long match or igniter. Just make sure to step back before you do. The flame should die down in a few seconds. If you really don't want to set the alcohol on fire, you can simmer it down for a few minutes instead.• Letting the liquids in your pan simmer until they are thick and syrupy is central to getting a silky sauce. Be sure to let them reduce before whisking in the butter and any herbs.• If at any point your sauce separates and you can't seem to whisk it together into a smooth, emulsified liquid, scrape it into a blender and whirl it for a few seconds. That should fix it.
  • A pan sauce is easy to make, but it does require last-minute attention. Here are three sauces than can be prepared ahead of time and go deliciously with the seared steak above. Like hollandaise sauce, one of the mother sauces of French cuisine, Béarnaise is based on an emulsion of butter and egg yolks. It is seasoned with vinegar, tarragon and shallots for a savory edge. To make it: Melt 1 1/2 sticks unsalted butter; set aside. In a heavy-bottomed, nonreactive skillet, combine 3 tablespoons white-wine vinegar, 1/4 cup dry white wine or dry white vermouth, 1 tablespoon minced shallots, 1 tablespoon minced fresh tarragon or chives, 1/8 teaspoon black pepper and a pinch of salt. Simmer until the liquid has reduced to 2 tablespoons. Let cool. In the meantime, beat 3 egg yolks until they're thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks, and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in another tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. (You may not need all the butter.) Taste and correct seasoning, and beat in 2 tablespoons fresh, minced parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge. Easily made in less than five minutes, this piquant, creamy sauce can be stirred together a few days in advance and gets even better as it sits (which it can do for up to 3 days). To make it: In a small bowl, whisk together 1 cup crème fraîche, 2 tablespoons white horseradish, 1 tablespoon minced chives, 1 teaspoon mustard, and salt and pepper to taste. A decadently rich combination of butter, garlic and herbs, a small slice of compound butter goes a long way on a steak. And leftovers freeze perfectly for up to six months. To make it: In a bowl, mash together 1 stick softened unsalted butter, 1 tablespoon minced shallots or 1 minced garlic clove, 1 tablespoon chopped fresh thyme or rosemary, 1 tablespoon minced parsley or chives, 1 teaspoon fresh lemon juice, 1/4 teaspoon black pepper and 1/4 teaspoon fine sea salt. Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
  • Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman.VideoFood styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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Servings 4
  • In a large heavy nonreactive skillet, heat the oil over high heat. When it begins to smoke, add 2 of the steaks and sear them for 2 minutes on each side. Transfer to a heatproof plate. Keep warm in the oven and repeat with the remaining 2 steaks.
  • Discard the oil. Add the butter to the pan. Add the onion and cook over high heat, stirring, until cook over high heat, stirring, until browned, 2 to 3 minutes. Add the wine and 1 cup of the stock and boil over moderately high heat until the liquid is reduced to 1/2 cup, about 4 minutes.
  • Dissolve the arrowroot in the remaining 1 tablespoon of stock and stir into the sauce. Remove the pan from the heat, add the steak juices and season with salt and pepper. Spread the onion sauce on warmed plates, top with the steaks and serve at once, garnished with the parsley.


PAN SEARED ANGUS FILETS WITH RED WINE & ROSEMARY SAUCE
2021-05-17 Cooking Instructions. HIDE IMAGES. SHOW ALL IMAGES. Step 1. In a sauté pan over medium high heat, heat Olive Oil (1 Tbsp) and Unsalted Butter (2 Tbsp) until foamy. Step 2. Season the 2 Angus Beef Filet Mignon (12 oz) generously with fresh cracked pepper and salt. Sear in hot pan …
From sidechef.com
5/5 (9)
Total Time 25 mins
Cuisine American
Calories 302 per serving
  • In a sauté pan over medium high heat, heat Olive Oil (1 tablespoon) and Unsalted Butter (2 tablespoon) until foamy.
  • Season the 2 Angus Beef Filet Mignon (12 ounce) generously with fresh cracked pepper and salt. Sear in hot pan for 3 minutes on each side for rare.
  • When the steaks have a brown crust on both sides, remove them from the pan and set aside. Cover to keep warm.
  • Add Shallot (2) to pan and sauté until translucent. Add Dry Red Wine (1/2 cup) to deglaze, turn heat to high, and reduce by 1/2.


CURTIS STONE'S RED WINE STEAK SAUCE | RACHAEL RAY SHOW
2019-07-25 Heat large frying pan over high heat. Add oil, then steaks and cook until browned and the internal temperature reaches 120˚F, about 3 minutes per side. Transfer steaks to carving board to rest. Return pan to medium-high heat. Add wine …
From rachaelrayshow.com
Estimated Reading Time 3 mins
  • Add oil, then steaks and cook until browned and the internal temperature reaches 120˚F, about 3 minutes per side


STEAK AU POIVRE WITH RED WINE PAN SAUCE RECIPE | FOOD & WINE
2018-03-03 Using tongs, lift steak and press edge of steak into pan, rolling until edges are browned and rendered. Place steak flat in pan, and reduce heat to medium. Cook to desired degree of …
From foodandwine.com
Servings 2
Total Time 20 mins
  • Melt 1 tablespoon butter with oil in a large stainless steel skillet over medium-high. Add steak and sear until crusty, browned, and fat is rendered, about 2 minutes. Flip and sear 2 minutes.
  • Using tongs, lift steak and press edge of steak into pan, rolling until edges are browned and rendered. Place steak flat in pan, and reduce heat to medium. Cook to desired degree of doneness, 2 minutes to 2 minutes and 30 seconds per side for medium-rare. Transfer steak to a cutting board. Pour off fat from pan, reserving fond in pan.
  • Melt 1 tablespoon butter in skillet with fond. Add shallots and cook, stirring often, until shallots are softened, about 2 minutes.


PAN-SEARED STEAK WITH RED WINE SAUCE - MEAL PLANNING MOMMIES
2019-07-09 Whisk in the cooking wine with the shallot mixture. Bring to a boil; cook 2 minutes. Mix broth in with the wine mixture and cook 2-3 more minutes. Serve 1/4 cup red wine sauce over each steak. Makes 4 servings. One serving is 1 steak and 1/4 cup red wine sauce…
From mealplanningmommies.com
5/5 (2)
Estimated Reading Time 4 mins
Servings 4
Calories 215 per serving
  • Set a skillet over medium high heat. Sprinkle steak with salt and pepper and rub with the oil. Cook the steak in the preheated skillet for 4-6 minutes on both sides, or until the meat reaches desired doneness. (For medium rare, thermometer should reach 135°F; medium, 145°F; and well done, 160°F.) Transfer steak to a plate or bowl and set aside.
  • In the same skillet, melt butter. Cook shallots and garlic in the butter until the shallots are tender, approximately 2-3 minutes. Mix flour in with the shallots.
  • Whisk in the cooking wine with the shallot mixture. Bring to a boil; cook 2 minutes. Mix broth in with the wine mixture, bring to a boil, and cook 2-3 more minutes.


PAN-SEARED STEAK WITH RED WINE SAUCE – SWEET SAMSATIONS
2018-12-02 Pan-Seared Steak with Red Wine Sauce. Posted by Sammie on December 2, 2018 May 20, 2020. Juicy, succulent and tender, with every bite packed with a punch of flavour that leaves a yearning for the next, a beautifully cooked steak is the epitome of the culinary world. And yet, it is also at the same time probably the most cost-efficient dish in the history of fine dining. With the perfect cut of ...
From sweetsamsations.com
Estimated Reading Time 1 min


PAN-SEARED PORTERHOUSE STEAKS WITH RED WINE SAUCE RECIPE ...
2018-11-22 Place non-stick frying pan over medium-high heat. Add wine and simmer for 4 minutes or until reduced by half. Add beef stock and thyme and simmer for a further 4 minutes or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper. Slice steaks against grain and divide among 4 plates.
From kitchen.nine.com.au
Cuisine Australian
Category Dinner
Servings 4
Total Time 15 mins


PAN SEARED STEAK WITH RED WINE CRANBERRY REDUCTION - FEAST ...
2019-01-25 Pan Seared Steak with Red Wine Cranberry Reduction. This recipe for Pan Seared Steak with Red Wine Cranberry (aka Glowberry) Reduction, Mixed Mushrooms, & Mashed Rutabaga is the fourth in a series of recipes inspired by the fictional cultures and traditions of Lost Colonies, a live action roleplaying experience based in the DC, Maryland, and Virginia area.
From feastinthyme.com
Cuisine American
Estimated Reading Time 8 mins
Category Main Course
Total Time 1 hr


STEAK WITH RED WINE SAUCE RECIPES
2021-04-19 · Pan Seared Steak With Red Wine Sauce. Warm the meat on the counter first. Removing the chill guarantees an even cook and prevents the meat from seizing … From theslowroasteditalian.com Estimated Reading Time 4 mins See details » CLASSIC RED WINE STEAK SAUCE RECIPE - CERTIFIED ANGUS BEEF. Instructions: Simmer onion and garlic in saucepan until soft. Whisk in wine …
From tfrecipes.com


BISTRO STEAK WITH RED WINE SAUCE RECIPES
Steak With Wine Sauce Recipe. PAN-SEARED STEAK WITH RED WINE SAUCE. You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its ...
From tfrecipes.com


PAN SEARED STEAK WITH RED WINE BORDELAISE SAUCE - WHAT'S ...
Pan Seared Steak with Red Wine Reduction Bordelaise Sauce | How to Cook Steak in a PanThe title sounds super fancy but in all honesty pan searing a steak is ...
From youtube.com


PAN-SEARED STEAKS WITH RED WINE PAN SAUCE RECIPE
2018-08-09 A pan-seared steak served with a wine-enriched pan sauce is a simple and elegant meal, and you don't have to wait until you got to a fancy restaurant to have it. Cooking the steaks in a searing hot pan for a few minutes, then flipping them over and basting them with a aromatic butter mixture will ensure evenly cooked steak, cooked to the temperature you desire. And while the meat rests, you ...
From seriouseats.com


PAN-SEARED STEAKS WITH RED WINE SAUCE | CANADIAN LIVING
2006-01-20 Sprinkle both sides of steak with salt and pepper. In large skillet, heat oil over high heat; fry steaks, turning once, until browned and medium-rare inside, about 8 minutes. Transfer to plate; tent with foil and keep warm. Drain fat from skillet; add wine and bring to boil, scraping up any brown bits. Boil until reduced by half, about 2 minutes.
From canadianliving.com


STEAK WITH RED SAUCE RECIPE - FOOD NEWS
Just like in this recipe: Pan-Seared Fillet Mignon Steak with Red Wine Mushroom Sauce. This was a very special dinner. A couple of days ago my husband opened a really good bottle of red Bordeaux wine, and we had to have filet mignon steak with it. Rosana serves her ostrich steak recipe with a rich red wine and mushroom sauce, perfect for a special night in. Sprinkle flour into the pan, mix ...
From foodnewsnews.com


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