SHALLOT & RED WINE SAUCE
This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
- Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
- Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
- Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
- Pour in 400ml beef or brown chicken stock and bring to the boil.
- Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
- Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.
FILET MIGNON WITH A RED WINE REDUCTION
I made this dinner for my boyfriend and I. He is a huge steak guy and loves filet mignon. He devoured it and got mad when I gave a piece to the dog and ate whatever I had left. So if you love a good steak, try this recipe! :)
Provided by MeliBug
Categories Steak
Time 35m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
- Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
- Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
- Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
- Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
- Drizzle 2 tablespoons of extra virgin olive oil over steaks.
- Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
- Place pan with steaks into the oven. Let them cook for 8-10 minutes. 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). Try cutting a steak with your knife to check the inside.
- Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
- Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
- PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!
BALSAMIC / RED WINE DRESSING
Make and share this Balsamic / Red Wine Dressing recipe from Food.com.
Provided by Ruby15
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except Olive Oil.
- Add Olive Oil and mix well.
- Note: Better if allow to sit for a few hours.
Nutrition Facts : Calories 83.5, Fat 9, SaturatedFat 1.2, Sodium 208.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.8, Protein 0.1
BALSAMIC VINEGAR AND RED WINE REDUCTION
This is a great sauce to drizzle over just about anything. I like it particularly with grilled veggies and with tomato/mozzarella salad. Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor.
Provided by PatMe
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.
BALSAMIC SYRUP OR VINEGAR REDUCTION
Without the fat. From a recipe on A La Carte. Note again zaar wants at least 2 ingredients. Drink the wine, reduce the vinegar, wine is optional.. hick. Why I posted this? The one I found required butter. You don't need it.
Provided by drhousespcatcher
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place the vinegar in a small saucepan and bring to a boil over medium heat.
- Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
- DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
- Cool in the saucepan. Bottle and serve with a small spoon.
- Drink the wine after. You want your wits about you when reducing something.
Nutrition Facts : Calories 47.3, Sodium 2.9, Carbohydrate 1.5, Sugar 0.6
BALSAMIC VINEGAR REDUCTION
circa 1994, from Chef Blake Machamer, UCLA. Quick and easy, wonderful on chateaubriand or other red meat. Note: don't use the cheap balsamic, this need the real thing, fully aged and rich.
Provided by Queen Dragon Mom
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a small saucepan over medium heat, bring the balsamic to a simmer.
- Reduce by 2/3.
- Swirl in the butter, one chunk at a time, until fully blended.
- The sauce should have a very smooth, velvety consistency and a nice sheen.
- Serve immediately.
Nutrition Facts : Calories 813.1, Fat 92, SaturatedFat 58.3, Cholesterol 243.8, Sodium 653.2, Carbohydrate 0.1, Sugar 0.1, Protein 1
RED-WINE REDUCTION
Steps:
- Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
- Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
RED WINE VINEGAR REDUCTION
This is a fantastic marinade to add to any meat while cooking.
Provided by Melissa Vincent
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
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