Redwinebleu Recipes

RED WINE JUS

Steps:

• Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
• Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
• Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
• Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

RED WINE BEEF STEW

Steps:

• Preheat the oven to 325°F.
• Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
• Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
• Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
• Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
• Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
• Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
• Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
• *Available at Asian markets and in the Asian section of some supermarkets.

RED, WINE & BLEU

Steps:

• Heat oven to 350*.
• For the Sherry Reduction.
• In a large saucepan heat 1 quart of cream sherry to boiling.
• Add brown sugar and cinnamon to saucepan.
• Reduce mixture until in becomes a nappe consistency.
• Allow reduction to cool to room temperature and store in a squeeze bottle.
• For the Cheese Mixture.
• In a food processor blend together bleu cheese and cream cheese until smooth.
• Place in piping bag with a small star tip.
• For poached pears.
• Dice pears into 1/4" squares.
• Heat remaining 1 quart of cream sherry in pot to boiling.
• Reduce heat and simmer pears in liquid until fork tender.
• Strain and set pears aside.
• Slice strawberries 1/4" thick.
• Cut thin slices of prosciutto into 1/8" x 1/8" x 1/2" strips.
• Phylo cup.
• layer three sheets of phylo dough brushing melted butter melted between layers.
• Cut into 2" squares.
• Use cupcake paper liners to line a muffin tin.
• place phylo square into muffin tin.
• Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
• Allow to cool.
• Arrange appetizer by starting with the phylo cup.
• Place 2-3 slices of strawberries inside.
• Pipe a small amount of cheese mixture between slices to stick them together.
• Top with 1 tablespoon of poached pears.
• Pipe medium star of cheese mixture onto pears.
• Arrange 1-2 strips of prosciutto on top.
• Drizzle the sherry reduction over fruit and cup.
• Enjoy!

RED WINE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

RED WINE SAUCE

Steps:

• Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
• Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.