ENTRECOTE WITH RED WINE SAUCE
Juicy rib-eye steak with a flavorful red wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 16m
Number Of Ingredients 7
Steps:
- Generously season the steaks with salt on both sides. Season both sides with a pinch of pepper as well.
- Heat a cast-iron pan over high heat until it's smoking. Add 1 1/2 tbsp of butter to the pan. Reduce the heat to medium-high. Once the butter has melted, add the steaks into the pan. Brown the steaks for 3 minutes on each side, or until cooked until desired. (3 minutes = a medium steak)
- Remove the steaks from the pan. Add the chopped shallots to the pan and sauté for about a minute. Add the wine, and use a wooden spoon to scrape up the steak bits and juices from the bottom of the pan.
- Reduce the heat to just medium, and add the beef stock. Cook until the liquid has reduced to half. Stir in the remaining butter until it's melted.
- To serve, slice the steaks at an angle, then pour the sauce over the steak slices. Garnish with fresh parsley and serve with your choice of side (french fries, mashed potatoes, veggies, etc.).
Nutrition Facts : Calories 427 calories, ServingSize 2 Servings
RED WINE ROSEMARY MARINATED STEAKS
Steaks marinated in a red wine, rosemary, and garlic marinade.
Provided by Sharee
Categories Main
Time 15m
Number Of Ingredients 7
Steps:
- Season the both sides of each steak liberally with kosher salt, black pepper, and the McCormick Montreal Steak Seasoning.
- Place the steaks in a Ziploc bag or in a container of your choice.
- Place whole garlic cloves, rosemary leaves, and wine into a blender.
- Blend the wine, garlic, and rosemary in the blender until garlic and rosemary are finely minced. Pour wine mixture over steaks. If steaks are placed in container, cover container with top, foil, or plastic wrap. When using a Ziploc bag, make sure to place dish to prevent leaking of marinade. Refrigerate and marinate steaks for four hours or overnight (preferably overnight).
- When ready to cook the steaks, start grill (use of charcoal grill is preferred).
- Remove steaks from refrigerator 15 minutes before cooking the steaks.
- Once charcoals are gray, oil the grill plates.
- Put the steaks on the oiled grill.
- Grill steaks until desired doneness is achieved.
- Let steaks rests before slicing the steaks, and serving.
ENTRECOTE SPEARED WITH ROSEMARY IN A RED WINE AND HONEY SAUCE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course.
Provided by Mirj2338
Categories Meat
Time 25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
- Place in a bowl with the olive oil and pepper and give it all a good massage.
- Spear two pieces of meat on each rosemary sprig.
- Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
- When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
- Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
- Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
- Drizzle the meat with the sauce and serve.
Nutrition Facts : Calories 477, Fat 44.4, SaturatedFat 18.4, Cholesterol 61.9, Sodium 73.5, Carbohydrate 9.7, Fiber 0.1, Sugar 8.8, Protein 5.4
RED WINE & ROSEMARY SAUCE OVER LINGUINE
A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well.
Provided by HeatherFeather
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
- Heat a deep saucepan over medium heat.
- Add oil and garlic and saute for about 30 seconds.
- Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
- Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
- Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
- You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 483.9, Fat 5.3, SaturatedFat 0.8, Sodium 603.3, Carbohydrate 90.5, Fiber 8.8, Sugar 17.7, Protein 15.2
RED WINE SAUCE
Categories Sauce Wine Quick & Easy Red Wine Fall Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In large skillet over medium-high heat cook butter and onion until onion is golden, about 6 minutes.
- Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes.
- Add chicken broth to skillet and boil until reduced to generous 1 cup, about 1 minute.
- Whisk in butter, salt, and pepper.
CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS
Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
Provided by French Tart
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the steaks.
- Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
- Cook the shallots.
- In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
- Deglaze the pan.
- When the shallots are done add the red wine to the pan and give it a good stir.
- Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
- Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
- Plate the dish.
- Cut the meat across the grain into thick slices and arrange them on a plate.
- Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
- Serve the rest of the sauce in a gravy boat.
- You might like to serve it with sauté potatoes, frites and some haricot verts.
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