Merlot Marinated Grilled Beef Recipes

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.

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.

Steps:

• 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
• 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
• 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining 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.

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.

Steps:

• In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours.
• Remove beef; sprinkle with flour and set aside.
• Strain marinade through sieve into bowl, pressing solids; set marinade aside.
• In skillet, heat oil over medium-high heat; brown beef in batches.
• Transfer to bowl.
• Add 1 tbsp butter to pan.
• Stir in sugar, cook until deep nutty brown.
• Stir in reserved marinade and stock, averting eyes to avoid splatters.
• Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours.
• Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes.
• With slotted spoon, transfer to stew.
• Add mushrooms to skillet; simmer for 10 minutes.
• Serve sprinkled with parsley.
• Popovers-----------------.
• In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy.
• Spoon into well-buttered jumbo muffin cups, filling 3/4 full.
• Place in center of cold oven.
• Heat oven to 450F; bake for 25 minutes.
• With skewer, puncture each popover; bake for 10 minutes or until puffed.
• (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes).

Steps:

• In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
• Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
• Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
• In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

Steps:

• Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
• Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
• Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
• About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.