Super easy to make and the flavor was out of this world! Adjust oven rack to the center position and preheat to 275ºF (135ºC). 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. The sauce is further reduced with fresh rosemary, thyme, balsamic vinegar, and some beef stock until a thickened. I’m very selective with the varietal of wine to complement the flavors of the beef. Thick cut ribeye steaks served with a simple red wine reduction sauce. Absolutely delicious. Grill these Vampire Steaks up for Halloween or any night you want a delicious flank steak dinner. Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes. Create an account easily save your favorite content, so you never forget a recipe again. Allow to cook for several minutes or until liquid is reduced by at least half. Red Wine Reduction For Steak. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. A simple pan sauce brings the entire dish together with incredible flavor. Taste the red wine sauce and season with more salt and pepper as desired. Add the beef stock and red wine vinegar, and bring to a boil, stirring occasionally. Exactly the way it is. Be the first to review this recipe. It’s lovely! It truly highlights the unique taste of the Amador Country region that is a must to explore! Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Sauté until shallot is tender, about 5 minutes. Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. The sauce is now my very favorite. This recipe for Vampire Steaks with Garlic Red Wine Reduction uses flank steak marinated in garlic then grilled to perfection. Make sure to get a lot of juice on there! Turn off heat. One note – my steak was rather thick. Thickens nicely. Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute. Add garlic, shallot, and thyme. Towards the end of cooking, melted butter is used to baste the steaks briefly. A red wine reduction sounds impressive, but it isn't as difficult as you might think. Thank you for your feedback! This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. You want your reduction … Open up that bottle of red wine if you haven’t uncorked it already and get ready to add some to the sauce. If you haven’t tried the technique, it’s a little culinary insurance especially with more expensive cuts of protein. This post may contain affiliate links. Coconut Curry Meatballs with Spiralized Vegetables, Slow Cooker Meatballs with Spiralized Noodles. Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes. Sprinkle the salt, pepper, and sugar on both side of steaks. Sprinkle the salt, pepper, and sugar on both side of steaks. Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. I'd love to see how it turns out! The first change would be to use a lighter red wine. A red wine reduction sauce is made with wine, butter, onion, garlic, celery, carrots, and herbs. Add red wine and scrape the bits on the bottom of the pan. What makes Terra d’Oro 2015 Zinfandel selection interesting is the science behind the winemaking process. Carefully flip the steaks over and sear about 1 ½ to 2 minutes. It was wonderful. Place steaks in large bowl/pan/plate/platter. Red Wine Reduction Yields: approximately 1 1/4 cup, enough for 8 to 10 servings Share your great taste! This recipe uses an ingenious method called reverse searing, to ensure perfectly cooked meat with a beautiful golden-brown crust. This allows the water to break down the cell walls of the grape solids, which means that more flavors, colors, and aromas are extracted into the wine. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. Place a large 12-inch cast iron skillet in the oven to warm. Steak with red wine reduction is the perfect combination of sweet and savory. I love Earthquake Zinfindel. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. I thought the sauce was too thin. Try cutting a steak with your knife to check the inside. Maybe I need practice making this sauce, huh? To capitalize on this cut, I made a sauce from the pan drippings. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Remove the cast iron pan from the oven and transfer to the stovetop. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. (To … Don't be afraid to splash in a little more wine if needed. If any additional convincing is needed, the Zinfandel used can be enjoyed as you cook and paired with the finished dish. In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Strain out and discard the vegetables from the sauce. Generously season the meat with salt and ground black pepper on both sides. After 25 minutes my steak was at 65˚. Preparation. Take a spoon and drizzle the juice from the pan over your steaks. I added a little brown sugar to help it caramelize and give the sauce a little extra sweetness that pairs really well with a nicely seasoned steak. Get my essential cooking techniques that I learned in culinary school. Place steak flat in pan, and reduce heat to medium. Now for the fun part! I also roasted some brussels and I dipped a few in that sauce and oh my!!! I chose Terra d’Oro 2015 Zinfandel, their flagship wine crafted from hand-selected grapes from the vineyards in Amador County. While the steaks are cooking, prepare the balsamic red wine reduction. I made this dinner for my boyfriend and I. Please read my disclosure policy. Turn off heat and whisk in 1 tablespoon of butter. You can taste the subtle caramel notes, ripe fruits like raspberry, plum and currants, and exotic spices like clove, allspice, and cinnamon transferred from the wine right into the sauce. I had reservations having prepared the sauce in the iron pan. All opinions are my own. It’s a relatively quick-cooking steak with generous amounts of marbling, which provides a robust flavor. The sauce is more like an au jus and less like a gravy. This stuff is culinary gold - it's called fond, and it will incorporate into the sauce, bringing an amazing amount of flavor. There are tons of flavors created in the pan while searing steak. Return the sauce to a boil over medium-high … Filed under: 4th of July American Baking Beef Beef Main Christmas Gluten Free Low Carb Main Dish One Pan/Pot Stovetop Valentine's Day. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. A swirl of butter whisked in adds a little more richness to the red wine sauce right before serving. The steak melted in my mouth. This process helps to distribute aromatic flavors from the garlic and shallots to the surface of the beef. Don’t let it go to waste! The directions say to cook 15-25 minutes. It’s fascinating! A simple and delicious red wine reduction sends the natural flavors of the steak over the top! This recipe is incredibly simple and delicious. I used Filet Mignon for this recipe but feel free to substitute your favorite cut of steak… it will be delicious. He is a huge steak guy and loves
He devoured it and got mad when I gave a piece to the dog and ate
Red Wine Reduction Recipe | MyRecipes You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned … Tasted great, and at the end I pulled some of the red wine sauce to the side and added cornstarch to make it into a gravy because I had mashed potatoes for the side, the red wine gravy tasted great as well! Cut fat off filet mignon steaks. So if you love a good steak, try this recipe! It's a favorite in our home! Simmer over medium heat until the mixture is reduced by about two-thirds. Pour in wine and stir, scraping bottoms of the pan. In this case, a bold red wine reduction sauce to complement the steak. Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks. Make sure to … It took about an hour to get it to the 110˚ when I could take it out (my husband doesn’t like rare meat). Fire up the oven and stove, and let’s get sizzling! Fry a steak … Stumbled upon this recipe when I was looking to try and make my first ever red wine sauce for steaks. My local butcher had beautiful 2″ thick ribeye steaks available, and while we don’t always eat red meat at our house, I declared this day a special occasion. Maybe that means per pound? I was my first at this, but I was pleased the way the steak turned out. (More About Me). Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Let the steaks sit for 10 minutes at room … 3. The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. Make a rich and buttery red wine reduction sauce for beef tenderloin roast or your favorite steak with this easy 5-ingredient recipe. I love your wine pairing, I will have to try that brand. Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches. Add minced garlic and onion to the hot oil. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes. Using tongs, lift steak and press edge of steak into pan, rolling until edges are browned and rendered. Let them cook for 8-10 minutes. I appreciate your feedback. Maybe a little over 2″. Drizzle 2 tablespoons of extra virgin olive oil over steaks. 13.1 g Tag @jessica_gavin on Instagram. Sauté onions, then add garlic and herbs. Too thin and it lacks any sort of consistency. This bold yet balanced red wine has a smooth finish with just the right level of tannins. The sauce, which makes it is oh so yummy. Wait until wine becomes thick and syrupy. Once melted, drizzle sauce over the steaks and serve. This recipe is the perfect balance of savory, sweet, acid, and fat. The wine is simmered down in the cast iron skillet until all of the incredible flavors are concentrated. Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove. Pour red wine into sauce pan over high heat. Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. Whisk in wine and mustard; reduce by So happy to hear that you enjoyed the red wine sauce with your steaks. The dish is more than worth it. You can purchase it boneless or bone-in. We love to serve it with mashed potatoes and a nice glass of red wine. It’s topped with a red wine reduction made with garlic and onions. First and foremost let’s stick with red for this, and a hearty red … Add the crumbled blue … Dont let it go to waste! It’s only lightly thickened with butter, so perhaps whisking in a little more cold butter next time when making the sauce? Adding brandy to … Purists may raise their eyebrows here, but once you see a few simple recipes here, your taste buds will be won over. Delicious! When steaks are searing, aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 (50ºC) for medium. Serve steaks on plate. Line a sheet pan with foil and place a wire rack on top, set aside. PS - I served these with cheddar and bacon mashed potatoes. * Percent Daily Values are based on a 2000 calorie diet. You can add a tablespoon corn starch to beef broth before adding to the wine reduction. Happy to hear that you enjoyed the steak! Thank you for your feedback, Beth! The flavor was okay. filet mignon. Use a wooden spatula or spoon to scrape up all the brown bits from the bottom of the pan. Steak With Red Wine, Mushroom Reduction. Drizzle 1 tablespoon of balsamic vinegar on each steak. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Recipe by Chef #494016. Add the demi glace, stir and continue to cook until the sauce is thick enough to coat a spoon. A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. It is served with a red wine reduction. You can turn this into a . Pour red wine reduction over steaks while cooking. Also try potatoes au gratin or steak fries. . This post is sponsored by Terra d’Oro Winery. Now you’re making me hungry, Susan! This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef. With a few tweaks, this can also be a tremendous sauce for pork (whole roasted sections rather than pork chops) and also make it a red wine friendly dish. You can purchase it boneless or bone-in. I love that you thickened the sauce further with a cornstarch slurry, great thinking! Instructions: Simmer onion and garlic in saucepan until soft. Thank you for your feedback Lori! Thanks for your suggestion Kevin, great idea for thickening the sauce. Sear steaks 1 or 2 minutes on each side on pan. If the steaks are very thick, and you’re going past medium, it will take longer than the 25 minutes. Add the vinegar, red wine, garlic, and brown sugar to a small saucepan. Turn and cook … Ribeye steaks served with a red wine reduction sauce is bound to bring smiling faces to the dinner table. When steaks are in the oven, I recommend checking the temperature using an instant-read thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Maybe if had used a pan other than the cast iron pan things may have turned for the better. But after that it was smooth sailing. It did take a bit of work, but that is ok. Tomahawk Steaks with Red Wine Reduction Tomahawk steaks are not for the faint of heart. At the end, add 1 tablespoon butter and stir into sauce. Flip steaks over and drizzle the other tablespoon of balsamic vinegar. Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving. The half cup remainder of the reduction could have probably been cut in half again, had too much left over.