Steak Merlot Recipes

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MERLOT FILET MIGNON



Merlot Filet Mignon image

Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! -Jauneen Hosking, Waterford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

2 beef tenderloin steaks (8 ounces each)
3 tablespoons butter, divided
1 tablespoon olive oil
1 cup merlot
2 tablespoons heavy whipping cream
1/8 teaspoon salt

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.

Nutrition Facts : Calories 690 calories, Fat 43g fat (20g saturated fat), Cholesterol 165mg cholesterol, Sodium 279mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 49g protein.

FILET WITH A MERLOT SAUCE



Filet with a Merlot Sauce image

Filet Mignon with an excellent Merlot wine sauce.

Provided by CANMAD7

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

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.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g

ROSEMARY - MERLOT FLANK STEAK



Rosemary - Merlot Flank Steak image

Wonderful taste, serve with roast potatoes and green beans. (30 minute marinating time not included in cook time) from Cooking light

Provided by Derf2440

Categories     Canadian

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup finely chopped onion
3/4 cup low sodium beef broth
3/4 cup merlot or 3/4 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 cloves garlic, smashed
1 lb flank steak, trimmed
cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard

Steps:

  • Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
  • Add steak, seal bag.
  • Marinate in refrigerator 20 minutes, turning once.
  • (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
  • Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
  • Let stand 5 minutes.
  • Cut steak diagonally across grain into thin slices, keep warm.
  • While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
  • Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
  • Serve the sauce with the steak.

MERLOT-PEPPERCORN STEAK SAUCE



Merlot-Peppercorn Steak Sauce image

This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!

Provided by METALLISCRUB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
4 mushrooms, sliced
1 clove garlic, minced
2 tablespoons whole black peppercorns
¼ cup Merlot wine
1 tablespoon balsamic vinegar
3 tablespoons Worcestershire sauce
½ teaspoon minced fresh rosemary

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 149.1 mg, Sugar 2.2 g

MERLOT MARINATED GRILLED BEEF



Merlot Marinated Grilled Beef image

This is a delicious way to serve steaks. You can marinade the meat for 10 minutes and up to 2 hours. Serve with rice and vegetables.

Provided by CookingONTheSide

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 filet of beef
1/2 cup merlot
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon fresh ground black pepper

Steps:

  • Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
  • Stir and add beef filets.
  • Let meat marinade for at least 10 minutes or up to 2 hours.
  • When ready to grill steaks, heat grill.
  • Place marinated beef filets on grill and cook until desired doneness.
  • Serve with the rice and vegetables.
  • Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
  • Reduce heat to a simmer and cook for 10 minutes.
  • Pour sauce over cooked filets.

Nutrition Facts : Calories 46.4, Sodium 44.9, Carbohydrate 6.2, Fiber 0.2, Sugar 4, Protein 0.3

STEAKS WITH MERLOT SAUCE



Steaks with Merlot Sauce image

Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit.

Provided by Lizzie-Babette

Categories     Steak

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

1 (750 ml) bottle merlot (of drinking quality)
2 (14 1/2 ounce) cans low sodium chicken broth
1 (14 1/2 ounce) can beef broth
2 tablespoons butter, room temperature
1 tablespoon flour
1 tablespoon olive oil
4 thick-cut steaks (filet mignon, or whatever cut you prefer)
fresh ground black pepper
1/4 cup chopped shallot (or mix about 1 - 2 T minced garlic and a small chopped yellow onion)
1 tablespoon chopped garlic (additional)
1 teaspoon dried thyme or 2 teaspoons fresh thyme

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.

Nutrition Facts : Calories 305, Fat 11.5, SaturatedFat 4.5, Cholesterol 16.3, Sodium 908.2, Carbohydrate 11.2, Fiber 0.2, Sugar 1.4, Protein 7.6

RED WINE REDUCTION STEAK SAUCE



Red Wine Reduction Steak Sauce image

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

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

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

STEAK WITH SHALLOT-MERLOT SAUCE



Steak with Shallot-Merlot Sauce image

Provided by Tony Nogales

Categories     Beef     Sauté     Valentine's Day     Low Carb     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Steak     Fall     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 2

Number Of Ingredients 6

1 12- to 14-ounce sirloin steak
1 tablespoon vegetable oil
1 1/2 tablespoons finely chopped shallots
6 tablespoons Merlot
3/4 cup beef stock or canned broth
3 tablespoons unsalted butter

Steps:

  • Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
  • Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
  • Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.

FILET MIGNON WITH MERLOT SAUCE



Filet Mignon with Merlot Sauce image

Categories     Sauté     Kid-Friendly     Beef Tenderloin     Red Wine     Summer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

1 750-ml bottle Merlot
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme

Steps:

  • Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE



Pan-Seared Steak with Mushroom-Merlot Sauce image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme

Steps:

  • Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA



Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
2 flank steaks, about 1 pound each
Salt
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
1 tablespoon olive oil
2 cups frozen or jarred pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup Merlot or dry red wine

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
  • While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
  • Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

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