GRILLED STEAK WITH BERRY BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
- Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
- Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
- Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.
BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN
I have not made this yet. Posting here for safekeeping as I lost the recipe once. Servings and times are a "guestimate". The only thing I remember about this recipe is that I gave it to a friend a few years ago who wanted to make an anniversary dinner for herself and her husband and they both raved about it. I'm not sure whether or not it was more from the flavor or the fact that she'd successfully cooked a meal that they both enjoyed. ***insert blowing raspberries smilie here in case she ever sees this***. LOL I don't see it on Zaar so I'm going to go ahead and make it public.
Provided by NoeleenCleary
Categories < 60 Mins
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
- Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
- Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
- Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
- Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
- Spoon sauce over individual beef filets or slices of beef tenderloin and serve.
Nutrition Facts : Calories 326.5, Fat 10.8, SaturatedFat 1.4, Cholesterol 0.8, Sodium 599.1, Carbohydrate 43, Fiber 6.1, Sugar 27.9, Protein 4
GRILLED BEEF TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 14
Steps:
- A half-hour before cooking, remove the medallions from refrigerator.
- Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
- Prepare a grill or a stove top grill pan with a medium-high heat fire.
- Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
- Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
BLUEBERRY SAUCE FOR STEAK
I know that blueberry sauce with steak seems a bit unconventional but get ready to have your socks blown off by this heavenly delight! I specifically made this sauce to pair with a Beaujolais-Villages wine that I was working with for a course assignment. My brave "tasting panel" (family and friends) were apprehensive about...
Provided by Stefanie Bouchard
Categories Other Sauces
Time 25m
Number Of Ingredients 6
Steps:
- 1. Add berries, lemon juice, butter, and honey to a small saucepan. Over low heat, simmer until sauce thickens slightly, about 10-15 minutes.
- 2. Add salt and pepper. Use a potato masher to smooth out the sauce a bit, but remember that you do want a fair bit of texture to the sauce.
- 3. Simmer on low for another 5 minutes and remove from heat. Sauce can be made in advance and reheated. Serve over your favorite steak.
GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE
Salmon and blueberries deliciously combine in this summer dish.
Provided by JAYDA
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
- Preheat grill to medium high-heat.
- Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 12.8 g, Cholesterol 83.5 mg, Fat 23.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 264.7 mg, Sugar 8.9 g
GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE
This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.
Provided by swissms
Categories Steak
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
- Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Nutrition Facts : Calories 546.2, Fat 43.3, SaturatedFat 13.9, Cholesterol 139.4, Sodium 87.2, Carbohydrate 4.5, Fiber 0.1, Sugar 2.4, Protein 32.5
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- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
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