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 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
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
RED WINE DRAGON RIBS RECIPE BY TASTY
Here's what you need: rack of pork rib, salt, pepper, red wine, brown sugar, apple cider vinegar, ground allspice, tomato sauce, tomato paste
Provided by Allex Tarr
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 250˚F (125˚C).
- Clean the ribs (remove membrane or score) and pat dry.
- Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
- Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
- Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
- Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
- Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
- Raise oven to 350˚F (180˚C).
- Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
- Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
- Cut ribs and serve with additional sauce.
- Enjoy!
SOUTHERN GRILLED BARBECUED RIBS
These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.
Provided by MYSST
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
- In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
- Preheat grill for medium heat.
- Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 24.5 g, Cholesterol 132.2 mg, Fat 35.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 14.6 g, Sodium 721.1 mg, Sugar 21.4 g
BEEF FILLET WITH RED WINE SAUCE
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
More about "red wine baste recipes"
PAN-SEARED STEAKS WITH RED WINE SAUCE RECIPE - TODAY
From today.com
4.1/5 (38)Category EntréesAuthor Adam Richman
- 1. Remove steaks from the refrigerator and let rest to come to room temperature. Pat them dry with paper towels.
- 2. Season the steaks liberally with kosher salt and coarsely ground black pepper on all sides and press into meat. Let seasoned meat rest for approximately 10 to 15 minutes.
PAN-SEARED STEAKS WITH RED WINE PAN SAUCE RECIPE
From seriouseats.com
Cuisine AmericanTotal Time 22 minsCategory Entree, Condiments And Sauces, MainsCalories 596 per serving
RED WINE SPAGHETTI RECIPE | BON APPéTIT
From bonappetit.com
BEEF PRIME RIB ROAST RECIPE WITH RED WINE MARINADE
From thespruceeats.com
20 BEST RED WINE RECIPES FOR COOKING - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST RECIPES USING RED WINE - CALIFORNIA GROWN
From californiagrown.org
EASY RED WINE MARINADE RECIPE FOR RED MEAT - THE …
From thespruceeats.com
Ratings 44Calories 1032 per servingCategory Dinner, Entree, Ingredient
15 RED WINE RECIPES THAT ARE SIMPLY DELICIOUS
From foodandwine.com
WINE MARINADE OR BASTING SAUCE FOR BEEF - BIGOVEN
From bigoven.com
A VEGETABLE-PACKED PASTA SATISFIES A TEEN - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE GROUND BEEF AND PASTA SKILLET PRIMAVERA - CHICAGO …
From chicago.suntimes.com
RED WINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FOOD & WINE'S BEST BBQ RECIPES
From foodandwine.com
BOOZY RED WINE MARSHMALLOWS • BASTE CUT FOLD
From bastecutfold.com
RED WINE BASTE | RECIPESTY
From recipesty.com
15 INDULGENT RED WINE COCKTAILS TO MAKE AT HOME - VINOVEST
From vinovest.co
SUPER-EASY PASTA SALAD RECIPE | EPICURIOUS
From epicurious.com
RED WINE TURKEY RECIPE - COOKING WITH JANICA
From cookingwithjanica.com
OUR FAVORITE SHRIMP PASTA RECIPES - FOOD & WINE
From foodandwine.com
RED WINE BARBECUE PORK RIBS (TENDER AND DELISH)
From easyanddelish.com
PASTA WITH VEGAN SAUSAGE, CAULIFLOWER AND KALE RECIPE - THE …
From washingtonpost.com
THE BEST CAST IRON COOKWARE OF 2023, TESTED AND REVIEWED - FOOD …
From foodandwine.com
ROASTED RED PEPPERS WITH BEANS AND GREENS RECIPE
From cooking.nytimes.com
EASY FOUR-INGREDIENT RED WINE TRUFFLES • BASTE CUT FOLD
From bastecutfold.com
A CHEF'S TOUCH: PASTA AL FORNO OPENS IN AMES WITH ITALIAN RECIPES ...
From amestrib.com
RED WINE BASTE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
THE BEST INSTANT NOODLES, ACCORDING TO FOOD & WINE EDITORS
From foodandwine.com
SIRLOIN ROAST BEEF RECIPE | SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
You'll also love