HERBED FILLET WITH RED WINE REDUCTION
Steps:
- Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
- Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.
Nutrition Facts : Calories 513 calorie, Fat 39.4 grams, SaturatedFat 16.4 grams, Carbohydrate 3 grams, Fiber 0.5 grams, Protein 32.2 grams
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 WITH RED-WINE AND MARROW SAUCE
_Filet de Boeuf à la Bordelaise_ Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.
- Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.
- Preheat oven to 350°F.
- Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130°F for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.
- Bring broth, water, and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.
- Bring sauce to a simmer and add marrow using slotted spoon.
- Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon.
BRAISED SHORT RIBS WITH A RED WINE REDUCTION
We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).
Provided by Chef Art
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300.
- Season short ribs with salt and pepper.
- Place a large stock pot over HIGH heat. When hot, add the olive oil.
- Sear the short ribs on all sides until dark brown (about 2 minutes per side).
- Once brown, remove and place in a braising pan or dutch oven.
- Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
- Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
- Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
- Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
- Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
- Skim the fat off the top using a ladle and discard.
- Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
- If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
BEEF MEDALLIONS IN RED WINE SAUCE
Provided by James G. Nichols
Categories Beef Sauté Valentine's Day Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
BASIC REDUCTION SAUCE
Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It's followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.
Provided by Mark Bittman
Categories quick, condiments, roasts
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
- Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
- Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 3 grams
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- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
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